Spinach Crepe Lasagna with Vegetables

For the crepes:

• Spinach: 3.5 oz (100g)
• Milk: 2 cups (500ml)
• All-purpose flour: 1 1/3 cups (160g)
• Eggs: 3
• Extra virgin olive oil (EVOO) as needed

For the béchamel sauce:

• Whole milk: 4 1/4 cups (1L)
• Butter: 2.8 oz (80g)
• All-purpose flour: 2.8 oz (80g)
• Salt to taste
• Pepper to taste
• Nutmeg to taste

For the filling:

• 1 large broccoli
• 3 carrots
• 4 celery stalks
• Grated Parmesan cheese: 3.5 oz (100g)

1. Prepare the Vegetables: Clean the vegetables. Chop the broccoli into small pieces, including the stems, and slice the celery and carrots into thin strips. In a pan, sauté the carrots, celery, and broccoli stems with a drizzle of EVOO, salt, and pepper for 5 minutes. Add the broccoli florets, cover with a lid, lower the heat, and cook gently for 15 minutes. Add a little water if needed.

2. Make the Crepes: Blend the spinach with 3/4 cup (200ml) of milk and a pinch of salt. In a bowl, beat the eggs, then add the flour and mix until smooth and homogenous. Gradually add the milk, stirring continuously. Then, mix in the spinach milk and a drizzle of EVOO. Grease a medium-sized pan and cook the crepes until you have 10 crepes. Let them cool.

3. Prepare the Béchamel Sauce: Heat the milk in a saucepan. In another saucepan, melt the butter, add salt, pepper, and nutmeg, then stir in the flour. Cook for 2 minutes, then gradually pour in the milk, stirring continuously until the sauce thickens.

4. Assemble the Lasagna: Start with a layer of béchamel sauce, followed by spinach crepes, the sautéed vegetables, and grated Parmesan. Repeat these layers until you have four layers.

5. Bake the Lasagna: Preheat the oven to 355°F (180°C) with ventilation. Bake the lasagna for 20 minutes. If needed, switch to grill mode and cook in the upper part of the oven for another 2 minutes, being careful not to burn it.

6. Serve: Remove the lasagna from the oven, let it rest for 5 minutes, then serve.