Ingredients
- 12 sheets egg lasagna
- 600g milk
- 200g small grilled zucchini
- 200g small grilled eggplants
- 150g grilled artichokes
- 100g Parmigiano Reggiano
- 50g flour
- 50g butter
- Nutmeg
- Salt
Preparation of the recipe
1
In a small pan, melt the butter and add the flour, cooking over low heat for about 10 minutes.
Bring the milk to a boil, then lower the heat and add the butter-flour mixture, whisking vigorously for about 4 minutes. Season with salt to taste.
2
Cook the Casa Rinaldi lasagna sheets in boiling salted water and dry them on a cloth.
3
Assemble the lasagna by alternating layers of lasagna sheets, béchamel sauce, chopped grilled vegetables, and Parmigiano. Repeat for 3-4 layers depending on the size of the baking dish.
4
Bake in a static oven at 170°C for 40 minutes.
