Ingredients

• 1 L milk
• 300 g fresh pasta for lasagna
• 200 g colored ribs
• 200 g carrots
• 200 g of cauliflower with florets
• 200 g Roman-style broccoli with florets
• 100 g butter
• 100 g flour
• 100 g g grated pecorino
• 100 g thistle
• 50 g turnip greens
• 2 artichokes
• 1 leek
• 1 head of radicchio
• vegetable broth
• extra virgin olive oil
• salt
• nutmeg

Chop Roman cauliflower and broccoli. Peel the carrots and mince them. Clean the ribs, the thistle, the leek and the radicchio and cut them into thin strips. Peel the artichokes and cut them into slices.
saute in a pan with a drizzle of oliole carrots with cauliflower and broccoli for about 5 minutes, bathing them with a ladle of vegetable broth. Add salt. Also brown the radicchio and leek for 1 minute, add the thistle and turn off after 2 minutes. Add salt. Finally, brown the artichokes for 2 minutes, add the ribs and cook for another 2 minutes.
Heat in a saucepan the butter and mix it with the flour.
add you gradually boiling milk, stirring. Cook for 1-2 minutes, making a béchamel sauce. Salt and flavor it with nutmeg.
Blanch turnip greens, drain, squeeze and blend together with the béchamel sauce, which will become a nice light green color. add salt
Whip the pie in a pan coated with bechamel, alternating lasagna, bechamel, vegetables and pecorino cheese, until filling the container. Finish with a layer of bechamel and pecorino cheese and bake at 150 ° C for about 20 minutes, then rise to 180 ° C for another 10 minutes. Decorate as desired with cauliflower florets and broccoli.

To know if you want to prepare lasagna, the chef suggests its formula for a particularly dry dough: mix 140 g of yolks with 185 g of flour. Work the mixture directly with the sheeter: being very dry, it will seem that it cannot be together, but thanks to the action of the rollers you will get two or three very thick sheets. Wrap them in plastic wrap and let them rest in the refrigerator for 1 hour. Then work them again with the sheeter: you will see that no flour will be needed, you will get very smooth and velvety sheets, to be left rather thick. With this pasta you will get a hard paste, which is easily cut without being discarded.

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