Lasagna bechamel vegetarian

I read a recipe at the page of Katherina Dorohova - Russian designer, blogger and just a nice woman. I wondered is it really going to be so tasty as she wrote so I took a challenge to cook it:)

Ingredients:

For stuffing:

• Chickpeas soaked overnight - 300 g

•  Asafoetida - 1/2 tsp

• Curry - 1/2 tsp

• Black pepper - 1/2 tsp

• Bay leaves - 2

• Salt

For Béchamel sauce:

• Milk - 1 L 

• Flour - 5 tbsp 

• Nutmeg grated - 1/4 tsp.

• Bay Leaf - 1

• Butter - 100 g

• Salt

Other:

• Tomatoes - 4

• Sheets of lasagna

• Vegetable oil

• Cheese - 150 g

1. Chickpeas cook in water and mash it or grind it in the blender. On vegetable oil fry spices and chickpeas. Add a little water, salt and simmer for 15-20 minutes on medium heat.

2. Prepare the sauce: In a large saucepan, melt the butter, add flour and hot milk. Bring to a boil, stirring and add salt and nutmeg.

3. Your baking pan cover with some butter. Add a ladle of sauce, then 4 tbsp. of the stuffing. Top with two lasagna sheets. Repeat 4 times, forming 5 layers. Make sure that all layers are evenly covered with the filling. Add 15 g. of grated cheese on each layer.

4. Put the tomatoes on the top layer and rest of cheese. 
5. +220, 20 minutes. 
6. After baking, leave for 10 minutes in the oven. 

*This dish earned our respect from the first taste.

It is really delicious and it became a favorite dish of my husband. If our guests stay for having dinner, then it often appears on the table.