• Servings: 2
• 4 sheets of pasta for lasagna
• 1 zucchini
• 1 carrot
• 1 stalk of celery
• 200 g broccoli
• 100 g cauliflower (I used both white and green or Romanesce cauliflower) 1/2 onion
• 200 g strachino cheese
• 100 ml milk
• 50 g grated Grana or Parmigiano cheese
• extra virgin olive oil
• salt

1. If you're using dry pasta, boil it for a couple minutes and let dry.
2. I used fresh pasta and didn't boil it but used directly and it cooked perfectly.
3. Cut the cleaned/washed zucchini, the carrot, and celery into small cubes.
4. Separate the broccoli and cauliflowers into smallest florets.
5. Chop finely the onion and saute with 2 tablespoons of EVOO in a deep skillet. Add the zucchini, the carrot and celery and stirfry for 5 minutes.
6. Add the white cauliflower florets and continue to stirfry.
7. After 5 more minutes add the broccoli and the green cauliflower. Salt to taste.
8. Cook covered for about 10 minutes at medium-low heat, adding 2 tablespoons of water occasionally, so that the vegetables cook slowly but do not get mushy or overcooked.
9. Combine the stracchino cheese with milk and 15 g grated cheese, and a pinch of salt, and process with an immersion blender until smooth.
10. Oil a deep baking dish (mine is 20x15 cm, about 4 cm deep) and spread some vegetables and a little cheese sauce.
11. Place one sheet of pasta, top with 1/3 of vegetables and some cheese sauce. Sprinkle generously with grated parmigiano cheese.
12. Continue in this order until you've finished all ingredients. Finish with the cheese sauce and grated Parmigiano on top.
13. Bake in an oven preheated to 200°C for about 25 minutes.
14. Let it cool a little before serving.

A delicious, creamy, vegetables only lasagna.