Lasagna dome with vegetables, fontina, and ham

To prepare the lasagna dome with vegetables, fontina, and ham, start with the vegetables: remove the beard and green part from the leek 1, then peel it to remove the outermost layer and cut it into thin slices 2. Wash and trim the eggplants, then slice them into half-inch slices 3.

Then cut them into cubes 4; wash and trim the zucchini, cut them in half lengthwise and then into wedges 5: then trim and peel the carrots with a vegetable peeler and dice them 6.

Remove the stem part of the champignon mushrooms (the one with more soil), then clean them with a slightly damp cloth or, if necessary, rinse them quickly in a bowl under cold running water; then dry them and slice them 7. In a saucepan, heat the olive oil, then add the leek and let it wilt for 3-4 minutes over low heat, stirring occasionally so that it doesn't stick to the bottom. Then add the carrots 8 and let them cook for another 3-4 minutes. Then add the zucchini 9 and let them cook for another 3-4 minutes.

At this point, also add the eggplants and peas 10, salt and pepper to taste, and let them cook for another 3 minutes. Finally, add the champignon mushrooms and chopped fresh thyme 11. Cover with a lid 12 and let the vegetables stew for 5 minutes.

Meanwhile, prepare the béchamel: heat the milk in a saucepan, dice the fontina 13 and set it aside. In a saucepan, melt the butter over very low heat. Once melted, remove it from the heat and sprinkle in the flour 14, stirring with a whisk to create the roux; return to the heat and lightly toast the flour. Then add the previously heated milk, stirring constantly with the whisk 15 until the béchamel thickens over low heat.

Flavor with nutmeg 16, then add the diced fontina and stir with the whisk until completely melted 17. Set the béchamel aside, meanwhile take the lasagna sheets, cook each sheet for about 3 minutes in boiling salted water 18.

After the necessary time, drain the sheets one by one with a slotted spoon 19 and let them dry for a moment on a clean cloth 20. Once done, while the sheets are slightly drying, mix the vegetables with 1 cup of béchamel 21

and dice the cooked ham 22. Then brush the mold for the dome with olive oil, with a capacity of 1.5 quarts and a diameter of 8 inches 23. Line it with the cooked egg pasta sheets, placing them horizontally around the perimeter, slightly overlapping 24.

Also line the center so that there are no gaps 25, then pour in a layer of vegetable filling, add some diced cooked ham 26 and sprinkle with grated Parmesan cheese 27.

Continue with layers of lasagna 28, vegetables, cooked ham, and cheese 29 until the ingredients are finished: you should obtain 4 layers, trying to compact well. Finally, cover with more egg sheets and coat the base of the dome with half of the remaining béchamel, using the back of a spoon to spread it evenly 30. Bake in a preheated oven at 392°F for 30 minutes (if convection oven at 356°F for about 20 minutes).

Meanwhile, season the remaining béchamel with fresh thyme and, if you prefer, you can dilute it with a little milk and add a bit of grated cheese. Once ready, unmold the lasagna dome 31 and let it cool, then invert it onto a tart pan (or an oven-safe plate) and coat the dome with the remaining béchamel 32. Return the lasagna dome to the oven to gratinate at 482°F (or the highest temperature) for 5 minutes. Then, remove the lasagna dome with vegetables, fontina, and ham from the oven and garnish with a few fresh thyme leaves. To serve, you can slice it to reveal the delicious filling 33!