Lasagne with Peas and Asparagus

Servings: 4
  1. Cut thin shallots and fry in a pan with a little oil. Add the peas and asparagus, trimmed and cut into pieces.
  2. Cook for about 10 minutes and savory.
  3. Put a little oil in a pan, add 2 tablespoons of flour and heat for a few minutes, stirring constantly. Pour the milk, seasoned with a pinch of salt and nutmeg.
    Bring to a boil, stirring occasionally until creamy.
    Add the béchamel to the vegetables.
  4. Take a baking dish and sprinkle the bottom with a little olive oil; roll out the first layer of dough, cover with the filling and sprinkle with Parmesan cheese.
    Repeat until you finish the ingredients.
  5. Bake at 180 degrees for about 20 minutes.