Vegetarian lasagna
Preparation
50 min
Difficulty
Intermediate
Servings
6
Preparation
Cut into julienne strips all the veggies and brown them with a few tablespoons of extra virgin olive oil, add salt to taste and let them cook covered with a lid.
Filling: mix the ricotta cheese with the milk, add Parmigiano Reggiano and salt to taste. Spread the inner part of a bakery pan with a little of this cream. Slice mozzarella and start the first layer with the lasagne sheets previously cooked, the cream filling, the cooked vegetables, mozzarella and some tablespoons of pesto. Bake it at 180° for 20 minutes. Serve lukewarm.
Ingredients
- Lasagna 375 gr (1 box)
- pesto sauce with basil 160 ml (1 jar)
- eggplant 1
- red bell pepper 1
- leeks 2
- zucchini 2
- mozzarella 500 gr (2 cups)
- Pinch of sale
- extra vigin olive oil 20 ml (1 ½ tablespoon)
For the sauce
- ricotta 400 gr (1,6 cups)
- milk 200 ml (4/5 of cup)
- grated Parmigiano Reggiano 20 gr (0,2 cup)
