Vegetable Lasagna made with Tomato Puree | Mutti Recipe

Ingredients

• 9 oz spelt flour
• 1 tbps extra virgin olive oil
• 2 carrots
• 2 celery sticks
• 1 big onion
• 1 clove garlic
• 1 bunch asparagus
• 14 oz Mutti® Tomato Puree (Passata)
• 3.5 oz Parmigiano Reggiano Cheese
• 4 tbsp extra virgin olive oil garnish
• salt
• pepper
• 1 oz butter
• 1 oz wholemeal flour
• 1 cup milk
• nutmeg