4 sheets fresh lasagna pasta
1 tray Bimi
½ litre milk
grated parmesan cheese, to taste
Bring some water to the boil in a large saucepan, add salt and a little oil. Bring to the boil, add the fresh lasagne pasta, remove after 3 or 4 minutes and leave to drain for 15 minutes on a dry teatowel.
Place the Bimi in a pan with about two tablespoons of olive oil. Now you can add other vegetables like asparagus, carrots, onions or mushrooms. Stir for a few minutes until browned.
To prepare a bechamel: add the butter to a saucepan and when it begins to melt add the flour stirring continuously. When the flour is browned, add the milk and stir everything with a whisk so there are no lumps. Finally add a little salt and ground pepper.
Add a few tablespoons of the bechamel to the vegetables to make them juicier and stir well.
Preheat the oven to 220°C. In a baking dish put a base of pasta and cover with a layer of vegetables and repeat 2 or 3 times. Cover the last layer with the bechamel sauce and plenty of grated cheese.
Place the dish in the oven for 5 minutes. Then put it under the grill for another 5 minutes or until the top layer is browned.