White Vegetarian Lasagna

To prepare the white vegetarian lasagna, start with the egg pasta: pour the flour into a bowl 1, setting aside about 1/3 cup. In a separate bowl, beat the eggs, then add them to the flour 2 and start kneading until the ingredients are combined 3.

At this point, transfer the mixture to a pastry board and knead it 4, adding the flour set aside as needed, until you get a smooth, firm, and elastic dough to which you will give a spherical shape 5. Wrap it in plastic wrap 6 and let it rest for about 30-60 minutes outside the fridge in a cool, dry place.

In the meantime, prepare the béchamel sauce: pour the butter into a saucepan 7, let it melt gently, then add the sifted flour, stirring quickly 8. Once you have a hazelnut-colored roux, add the boiling milk 9 and stir again.

Flavor your béchamel sauce with a pinch of pepper 10, salt, a dash of nutmeg 11, and continue cooking, always stirring, for 5-6 minutes, until you reach the right thickness. At this point, transfer the béchamel into a bowl and cover with cling film on contact 12.

Wash all the vegetables and start cutting them: peel and julienne the carrots 13, take only the florets from the broccoli 14, and thinly slice the onion 15.

Trim the zucchini and julienne them as well 16. Clean the mushrooms, slice them 17, and cut the cherry tomatoes in half 18.

Once all the vegetables are prepared, pour the oil into a pan and add the carrots first 19, let them cook for a couple of minutes, then add the broccoli. Deglaze with a bit of water 20, cover with a lid, and let them cook for 3-4 minutes. At this point, add the onions 21.

Finally, add the zucchini 22 and mushrooms 23 and cook, stirring occasionally. Once cooked, salt and pepper them, then turn off the heat and add the cherry tomatoes and thyme 24.

Meanwhile, your egg pasta will have rested, so take the dough and divide it in half 25. Roll out the pasta with the pasta machine 26, reducing the thickness each time 27.

You will need to get sheets about 1/16 inch thick. Cut 8 rectangles from the sheets measuring 6x8 inches 28. Blanch the sheets for 1 minute in boiling, lightly salted water 29, then drain and place them on a tray lined with a kitchen towel 30. If you prefer, you can quickly pass the pasta sheets through a bowl of cold water to stop the cooking, then lay the rectangles on a clean towel, but the important thing is to position the various rectangles well-spread and without overlapping.

Once the pasta is cooked, take a 12x8 inch baking dish, add 2 or 3 tablespoons of béchamel 31 and spread it on the bottom of the dish. Place 2 pasta rectangles, laying them side by side, then cover with more béchamel, sprinkle with grated cheese 32, and add a third of the vegetables 33.

Cover with 2 more sheets of pasta 34 and proceed in this way to make 2 more layers, until you finish the ingredients. Once you reach the last layer of béchamel 35, sprinkle with more grated cheese, cover with the remaining vegetables, and bake in a preheated static oven at 350°F for 20 minutes, then turn on the grill and bake for another 5 minutes. Your white vegetarian lasagna is ready to be served 36!