Ingredients for 4 people:

500 g of dough of durum wheat ;
1 eggplant;
2 zucchini;
1 carrot;
1 small white onion;
2 potatoes;
extra virgin olive oil q.b.;
salt and black pepper q.b.;
500gr Ricotta of Bufala Campana DOP without lactose;
250gr Mozzarella of Bufala Campana DOP without lactose;
For the béchamel sauce:
75g of flour;
75 g butter without lactose;
1L of already ready vegetable broth;
1 pinch of nutmeg;
salt and black pepper q.b.;

Procedure:
To start cut all the vegetables into cubes and put them in a baking dish. Season with a little oil a pinch of salt and black pepper. Bake them in a preheated oven at 180 ºC for about 30 min.
To prepare the béchamel sauce melt the butter in a pan, add the flour all together and mix everything with a whisk. As soon as the flour is well mixed with butter, add the broth, continue to mix avoiding lumps, season with salt black pepper and a pinch of nutmeg. Bring the béchamel sauce to a boil until it thickens, then remove from heat and let it cool. Mash the Mozzarella of Bufala Campana DOP without lactose with a potato masher add it to the Ricotta of Bufala Campana DOP without lactose. Once all the ingredients are ready you just have to compose it.
In a baking dish pour a béchamel base then the first layer of dough sheet. Cover the first layer of mixed vegetables in the oven, then a layer of ricotta cheese and mozzarella and superionete to the whole another layer of pasta start again with the béchamel until you finish the ingredients. Cook in a preheated oven at 180 ºC for about 20-30min. Cook in a preheated oven. At the end of cooking let cool and portioned serving with a few sprigs of dill to give the dish a further touch of lightness and freshness.