Ingredients
For the Pasta Sheets
- 1 cup (200 g) flour
- 2 eggs
- Extra virgin olive oil
- Salt to taste
For the Vegetables
- 1 white onion
- 1 red onion
- 2 celery stalks
- 1 carrot
- 1 eggplant
- 2 zucchini
- 2 tomatoes
- Extra virgin olive oil, salt, and pepper to taste
For the Béchamel Sauce
- 4 cups (1 L) milk
- ½ cup (100 g) flour
- ½ cup (100 g) butter
- Salt and nutmeg to taste
For Assembly
- 1¼ cups (125 g) grated Parmesan
- Pepper-infused olive oil
Shortcut: you can use 250 g store-bought lasagna sheets instead of making fresh pasta.
Instructions
Prepare the Pasta Sheets
Sift the flour onto a work surface and form a well. Add the eggs in the center and mix until combined.
Knead until smooth and elastic, then shape into a ball. Cover and let rest for 30 minutes.
Roll out the dough using a pasta machine or rolling pin and let it dry slightly before cutting.
Prepare the Vegetables
Finely chop the onions and sauté them in olive oil with a pinch of salt.
Cut all other vegetables into small cubes, add to the pan, and cook for about 15 minutes until tender.
Prepare the Béchamel Sauce
Melt the butter in a pan and add the flour, cooking until lightly golden.
In a separate saucepan, heat the milk with salt and nutmeg until just boiling.
Remove from heat and slowly combine with the flour and butter mixture, stirring continuously until smooth and thickened.
Let cool slightly before using.
Assemble the Lasagna
Spread a few tablespoons of béchamel on the bottom of a baking dish.
Add a layer of pasta sheets, then béchamel, vegetables, and Parmesan.
Repeat the layers until all ingredients are used.
Bake
Bake at 180°C (356°F) for 20–25 minutes until golden.
Finish with a drizzle of pepper-infused olive oil and serve hot.