Ingredients for 4 people:
For the sautéed:
50 gr. of prosciutto or bacon; garlic, celery e onions to taste
For the stuffling:
two carrots; tre zucchini; half eggplant; 100 gr. of mushrooms; 1 lt. of besciamella; 300 gr. of mozzarella; 100 gr. of parmesan
Sauté the diced ham (or bacon) with onion, celery, garlic and a dash of extra virgin olive oil, until the ingredients are withered. Add the diced carrots and made, below, zucchini (also diced), taking care that the juices do not dry out too much (if necessary add a little of water); When the carrots and zucchini are almost cooked, add the diced eggplant and mushrooms sautéed shredded. As soon as everything is well cooked and blended, add the sauce to taste and a bit of salt and remove from heat. Boil the pasta dough and place in a baking dish in layers, alternating with the stuffing prepared with parmesan and mozzarella into cubes. The last layer cover it completely with the sauce remained. Bake at 150°C and bake for 30 minutes.