Ingredients:
Fresh egg pasta (see basic recipe)
Half a litre of sauce (see basic recipe)
For the filling:
– 3 leeks,
– 2 courgettes
– 2 carrots
– Parmesan cheese to taste

Procedure:
Cut vegetables into julienne strips and cook for few minutes in a pan (before the leek and after 5 minutes, add zucchini and carrots as well) with a little bit of olive oil
and salt. Put the rolled pastry in a squared pan and then cover with the sauce, stuff with vegetables and finally add a good handful of parmesan cheese.
Continue for another 4-5 layers as you like, and then bake for 20 minutes at 190°C.