Vegetable Lasagna

Preheat the oven to 356°F.

Sauté the onion in a deep frying pan with a generous splash of extra virgin olive oil. Add the leek and carrot, cut into thin slices, and cook everything for a few minutes.

Add the zucchini sliced into thin strips and cook it with the rest of the vegetables; finally, add the mushrooms, walnuts, and dried fruit. Cook for a couple of minutes, stirring constantly.

Season with salt and pepper, add the cloves, dill, and oregano and cook for a few more minutes. Take the vegetable mixture out of the pan and strain it to get rid of any excess water.

In another pan, prepare the bechamel: melt the butter, add the flour and cook for a few minutes, until it begins to brown. Pour in the warm milk little by little, stirring constantly, until a creamy sauce is formed. Add the nutmeg and a pinch of salt.

Grease a baking dish with extra virgin olive oil and assemble the lasagna. Lay out a base of lasagna noodles, then vegetables, a very thin layer of cheese (lightly sprinkled) and some bechamel.

Repeat the operation: add another layer of lasagna noodles, vegetables, cheese, and bechamel. If you have vegetables left, make one more layer and finish with vegetables, bechamel and cheese (to cover completely).

Bake for about 20 minutes until the cheese is melted and the lasagna noodles are cooked through. *It is important to keep the oven shut; otherwise the lasagna noodles may not cook thoroughly.