Lasagne with winter vegetables

Slice up the vegetables, which will present rather as tufts, and scald them on a pan with boiling water. Remove them when ‘al dente’. Dip them in cold water to halt the cooking. Drain them off and sauté them in a frying pan with two spoonfuls of Carli Pure Olive Oil and a clove of garlic.

Prepare the béchamel by heating the milk with salt and nutmeg. Separately in a bowl, mix 40 g of flour with 30 g of Carli Pure Olive Oil. When the milk simmers to a boil, add the flour and olive oil mix. Whisk rapidly. Remove from the flame when the density of the béchamel is as desired.

Scald the pasta in salted water and cool it in cold water. Now grease the Pyrex or oven-proof dish thoroughly, including the edges. Add the pasta sheets and the béchamel, some of the vegetables, some teaspoonfuls of Black Olive Spread and some cheese. Repeat the operation on all layers until your ingredients have finished. Make sure the top layer is only béchamel and parmesan.

After a drizzle of Carli Pure Olive Oil, bake ‘au gratin’ in a very hot oven (200°C) for about 20 minutes.

Advice from Fratelli Carli:
To blend the vegetables perfectly, we used two specialties. One is béchamel with olive oil. This is easier to make, for a lighter béchamel than the traditional kind. The other is Carli Black Olive Spread. This recipe with 50% Taggiasca Olives adds a bitterish taste that nicely sets off the sweetness of the béchamel.