Vegetable lasagna cake

Cut homemade pasta dough sheets into discs, reroll the scraps, repeat, and freeze the discs.

Make a roux: mix flour into melted butter and cook about two minutes, whisking every so often.

Pour hot milk into the roux, bring to a boil and cook two minutes, whisking constantly, until thickened.

Season the bechamel with salt, pepper and nutmeg, optionally creme fraiche, and stir in cheese to make a Mornay sauce.

In a very hot large pot, wilt the washed spinach with a couple of crushed garlic cloves and a drizzle of olive oil, under two minutes.

Transfer the wilted spinach to a sautoir and season with some of the bechamel, salt and pepper.

Cut the zucchini into thin slices, blanch two minutes and drain on paper towels.

Assemble: a bed of tomato sauce, a frozen pasta disc, half the creamy spinach, pasta, tomato sauce, basil, zucchini, bechamel, pasta, creamy spinach, pasta, tomato sauce, parmigiano reggiano, zucchini, pasta, bechamel, parmigiano reggiano.

Bake for an hour, let cool and refrigerate overnight.