Recipe for Winter Vegetable Lasagna

Start by peeling and cutting all the vegetables into very thin slices. Sauté them in a large pan with olive oil for 5 to 10 minutes until they are slightly translucent. Lower the heat and let cook for about thirty minutes with a little fresh thyme so that the vegetables are well cooked. Season to taste.

Meanwhile, prepare a roux in a heavy-bottomed saucepan with the butter and flour. Gradually add the milk in several additions, allowing it to cook between each addition so the sauce thickens. Salt, pepper, and season with nutmeg.

In a baking dish, pour a bit of béchamel, then layer with sheets of lasagna, a layer of vegetables, a layer of sheets, a layer of béchamel, and so on, until reaching the top of the dish. Finish with a layer of béchamel, sprinkle with cheese.

To finish, cook for 40 minutes at 180°C.