Bechamel Sauce Mix
Chop the onion, carrot, leek and zucchini into small cubes.
Grate kashar cheese.
Add the chopped tomatoes to the pan and stir. Make the salt-pepper adjustment. Add 1 tea glass from the boiling water, keep stirring for 4 min.
Take a pot on the stove and pour the milk (all of it). Pour the bechamel sauce mixture inside and cook on medium heat, stirring until it gets thick.
Be sure that the ovenware you are making the lasagna is not too big.
Lubricate the container with some drops of olive oil. Pour 1 tbsp of bechamel sauce to the base of ovenware is and soak it to all sides.
Reserve a small amount of kashar cheese for topping. Place layers in ovenware regarding this order; lasagna leaf, bechamel sauce, tomato vegetable mix and kashar cheese respectively. Use all material equally for each level of lasagna. You must decide how many leaves of lasagna to spend, depending on the size of your ovenware.
Close the ovenware with aluminum foil. Bake in the oven covered for the first 10 minutes. At the end of this time, remove the foil and bake for 10 more minutes until it is fried.