1. Cover the pan with lasagna, cover with parchment paper and then add dried beans, bake at 180 degrees for 15 minutes
2. Pick up the parchment paper and beans (the beans can be recycled afterwards)
3. Mix the egg and ricotta cheese together, add mozzarella cheese, nutmeg, parsley cheese, thyme leaves, stir well and add a little salt to taste
4. Cut the carrots thinly with a peeler, and do the same with the squash, soften in the microwave for 2 minutes
5. Fill the filling into the pie, roll 2 vegetable strips into a rose shape, insert into the filling, brush with olive oil, and bake at 200 degrees for 40 minutes until the vegetables are soft
Tips:Carrots must be in different colors, so that you can make fancy flowers~~
