8 leaf lasagna pulp (boiled))
Half a kilogram of green beans
2 potatoes
250 gr mushroom
2 Red peppers
350 gr grated freshly Cheddar cheese
1 tablespoon butter
For the besamel sauce

2 cups milk
1 tablespoon butter
1 tablespoon sunflower oil
2 tbsp flour
Salt
Pepper
Preparation:after washing and extracting the fresh bean, chop it in a way. Boil in salty water with a tooth. Boil potatoes in a separate saucepan and let cool. Grate the large side of the grate. Melt 1 tablespoon butter in a pan. Add the Red peppers that you cut into the dish and serve. When the peppers are soft, add the mushrooms you sliced and mix. Add the fresh beans, salt and pepper close to the stove. Melt butter and sunflower oil for sauce. Add the flour and cook until fragrant. Add 2 cups of cold milk and stir rapidly. Cook until dark. Add salt and pepper. Take it from the stove. 2 place the lasagna leaf side by side. Cut the lasagna leaves on it the size of the cuffed cake mold. Put it on the cake mold that you lubricated on the first floor. Put some of the gravy you have prepared on top. Share some of the fresh beans. Sprinkle some of the potatoes on it. Then apply the same process to the remaining lasagna or rashes after serptikten cheese (4-5 times). Season with salt and pepper. Remove from the oven and then slice and serve after the first temperature is gone.