Vegetable lasagna

- For egg pasta:

• All-purpose flour 7 oz / 200 g (about 1 3/4 cups)
• Medium eggs 2

- For the béchamel sauce:

• Whole milk 1 l (about 4 1/4 cups)
• All-purpose flour 3.5 oz / 100 g (about 3/4 cup)
• Butter 3.5 oz / 100 g (7 tbsp)
• Fine salt to taste
• Grated nutmeg 1 pinch
• Black pepper 1 pinch

- For the filling:

• Champignon mushrooms 8.8 oz / 250 g (about 2 cups)
• Zucchini 6 oz / 170 g (about 1 1/3 cups)
• Carrots 7 oz / 200 g (about 1 1/2 cups)
• Red onions 7 oz / 200 g (about 1 1/2 cups)
• Broccoli 8.8 oz / 250 g (about 2 cups)
• Datterini (grape) tomatoes 7 oz / 200 g (about 1 1/2 cups)
• Parmigiano Reggiano cheese to grate 7 oz / 200 g (about 1 3/4 cups)
• Thyme to taste
• Extra virgin olive oil 1 oz / 30 g (2 tbsp)
• Black pepper to taste
• Fine salt to taste

To prepare vegetarian lasagna, start by making the egg pasta. Pour the flour into a bowl, setting aside about 50 grams. In a separate bowl, beat the eggs, then add them to the flour and begin to knead until the ingredients are combined. Now transfer the mixture onto a flat surface and knead it, adding the reserved flour as needed, until you have a smooth, firm, and elastic dough that you will shape into a ball. Wrap it in cling film and let it rest for about 30-60 minutes outside the fridge in a cool, dry place. Meanwhile, prepare the béchamel sauce. Pour the butter into a saucepan, let it melt gently then add the sifted flour, stirring quickly. Once you have a hazelnut-colored roux, add the hot milk and keep stirring. Season your béchamel with a pinch of pepper, salt, a grating of nutmeg and continue to cook, stirring for 5-6 minutes, until it reaches the right thickness. Now transfer the béchamel into a bowl and cover with cling film in contact. Wash all the vegetables and start cutting them. Peel and julienne the carrots, only take the florets from the broccoli, and thinly slice the onion. Top and tail the zucchini and cut these into julienne as well. Clean the mushrooms, slice them and cut the cherry tomatoes in half. Once all the vegetables are prepared, pour the oil into a pan and add the carrots first, cook for a couple of minutes and add the broccoli. Deglaze with a little water, cover with a lid and cook for 3-4 minutes. Then add the onions and then the zucchini and mushrooms. Let the vegetables cook, stirring occasionally, and only when they are cooked, season with salt and pepper, then turn off the heat and add cherry tomatoes and thyme. By now your egg pasta will have rested, take the dough, divide it in half and roll it out with a pasta machine. Pass it through reducing the thickness gradually until you have a thickness of about 1/16 inch (2 mm). Once you have the sheets, make sure to get 8 rectangles measuring 6x8 inch (15X20 cm). Now blanch them for 1 minute in boiling, slightly salted water, drain them and place them on a tray lined with a kitchen towel. If you prefer, you can quickly pass the pasta sheets through a bowl of cold water to stop the cooking, then lay out the rectangles on a clean towel, but it's important to lay out the rectangles well-spaced and without overlapping. Once the pasta is cooked, take a 12x8 inch (10X20 cm) baking dish, add 2 or 3 tablespoons of béchamel and spread it over the entire surface of the dish. Place 2 rectangles of pasta, side by side, cover with more béchamel, sprinkle with grated cheese and place 1/3 of the vegetables. Cover with another two sheets of pasta and continue in this way for two more layers, until all the ingredients are used up. When you reach the last layer of béchamel, sprinkle with more grated cheese, cover with vegetables and bake in a preheated static oven at 355°F (180°C) for 20 minutes, then activate the grill and cook for another 5 minutes. Take out your vegetarian lasagna and serve it hot.