Lasagna with artichokes, peas, asparagus and fava beans

Ingredients

• For the pasta:
• 300 g flour
• 3 eggs
• 
  For the filling:
• 6 artichokes
• 500 g peas
• 500 g fava beans
• 1 kg asparagus
• 1 onion
• Parmigiano Reggiano to taste
• Chili pepper to taste
• Olive oil to taste
• 
  For the béchamel:
• 50 g butter
• 40 g flour
• 750 ml milk
• Nutmeg to taste
• Salt and pepper to taste

Method

• Place the flour on a work surface, setting aside 30–40 g, then make a well in the center and crack the eggs into it.
• Knead well until you obtain a smooth, homogeneous dough.
• Cover the dough with plastic wrap and let it rest for 30 minutes.
• Roll out the dough and cut it into large rectangles, then cook them for 2–3 seconds in boiling water and lay them out on a cotton cloth.

For the béchamel:

• Place the butter and flour in a saucepan and melt the butter over low heat.
• Add the nutmeg, salt, pepper and milk, then bring to a boil, stirring until the sauce thickens.

For the filling:

• In a pan, drizzle in some olive oil and sauté the onion, then add the sliced artichokes, asparagus, peas and fava beans; add a little water and a pinch of salt and cook until the vegetables are tender.

Assembly:

• Spread a little béchamel on the bottom of the baking dish, then add a layer of pasta, béchamel, vegetables and parmesan.
• Repeat for three layers of pasta, finishing with a generous amount of parmesan.
• Bake at 200°C for about 20 minutes, until a nice golden crust forms on the surface.
• Let it rest for a few minutes out of the oven before serving.