Vegetarian lasagne

Lasagne please almost everyone. These are an excellent alternative to Bolognese. Lengthy, so I divide over 2 days: dough and vegetables first, then roll pasta, make béchamel and assemble. Bought sheets work, but homemade taste different and are satisfying. Ideal for celebrations and many guests: prepare the day before, refrigerate and just bake next day, leaving time for other dishes.

INGREDIENTS FOR 8/10 PEOPLE

PASTA

500 g TYPE 00 FLOUR

5 EGGS

SALT

FILLING

1 LARGE RED PEPPER

1 LARGE YELLOW PEPPER

3 COURGETTES

1 LARGE AUBERGINE

2 LEEKS

3 CARROTS

500 g BUTTON MUSHROOMS

HALF A ROMANESCO (optional)

10/15 CHERRY TOMATOES

GRATED PARMESAN

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

BÉCHAMEL

1 LITRE AND 1/2 OF MILK

150 g TYPE 00 FLOUR

150 g BUTTER

SALT

PEPPER

NUTMEG

I knead flour, eggs and salt with a mixer hook or by hand until smooth. I wrap a ball and refrigerate overnight, or rest half an hour at room temperature for immediate use.

I prepare vegetables the day before too, slicing or dicing. I had mushrooms sautéed with oil, garlic, parsley, salt and pepper and steamed Romanesco, actually leftovers.

I sauté vegetables separately with oil, pepper and salt for crispness, or cook together over high heat. I combine and adjust salt.

I cut dough into pieces, flatten, flour well and roll with a pasta machine.

I make béchamel: melt butter, add flour and toast for 5 minutes, stirring. I add cold milk, though some use hot, whisking to avoid lumps. I add salt, pepper and nutmeg and cook around ten minutes from boiling, stirring.

I boil salted water and briefly blanch sheets, cool in cold water and dry on a cloth, doing small batches after each assembled layer.

I put fluid béchamel in a large tray, thinning with milk if needed, then pasta and vegetables.

I add and spread béchamel and plenty of Parmesan.

I repeat until used up, finishing with béchamel, Parmesan and butter knobs.

I bake at 180°C for about 45 minutes until coloured, not burnt. If cooking next day, cover with film or foil and refrigerate, or freeze.