10 sheets Barilla Lasagna
3.5 oz green peas
extra virgin olive oil
1+1/2 fl oz milk
5 oz butter
5 oz flour
A pinch of salt, nutmeg
2.5 oz Parmigiano Reggiano cheese
Chop the onion, wash and dice the zucchini and carrots.
In a pan, first sauté the onion, then add the other vegetables.
In the meanwhile, prepare the Béchamel sauce: mix flour and butter, bring the milk to boil and add it to the dry mixture; bring to boil again making sure not to create lumps. Season with salt and nutmeg.
To assemble the Lasagna, take a square baking pan and coat the bottom with a layer of Béchamel. Put 2 Lasagna sheets on top, then the vegetables and the Parmigiano Reggiano cheese.
Repeat for 4 layers, then bake at 180°C/356°F for 20 minutes.