Lasagna with vegetables and cheese

• 12 lasagna sheets
• 8 tablespoons of butter Gratsanis butter
• 5 tablespoons flour
• 1.200 ml Goat milk
• 250 gr grated Graviera Gratsani
• 1 kg mixed seasonal vegetables cut into cubes (broccoli, zucchini, onions, carrots)
• Salt, Pepper freshly ground
• Bread crumbs

Preparation

Heat 5 tablespoons of butter and add the flour. Stir well. Pour the milk slowly, stirring until it is frozen in a liquid béchamel.
Add salt and pepper. Put the remaining butter in a pan and cook the vegetables until they wither.
Add salt and pepper and allow them to cool.
Place a little béchamel on a baking dish, then 4 sheets of lasagna, again besamel, vegetables, grated kefalograviera cheese.
Repeat with the same layers of balsamel, lasagna, balsamel, vegetables, cheese.
On the top, lay the last 4 lasagna.
Cover with béchamel, sprinkle with cheese and bread crumbs and bake for 40 minutes at 180°C - 200°C.