Vegetarian lasagna

4-6 servings


  • Lasagne 375 g
  • Basil pesto 180 g
  • Eggplants 1
  • Red bell pepper 1
  • Leek 2
  • Zucchini 2
  • Mozzarella cheese 500 g
  • Salt to taste
  • Extra virgin olive oil 20 ml
  • Filling
  • Ricotta 400 g
  • Milk 200 ml
  • Parmigiano Reggiano cheese 20 g
2,60 €

Italian organic durum wheat semolina pasta from certified chain, bronze drawn.The use of bronze dies, the slow and low temperature desiccation give the bronze cut pasta a rough and porous surface, fundamental to hold better the sauce, making possible a pleasant experience for your palate and reminding one of the artisanal pastas of yore.

3,66 € 4,30 € -15%

Not an ordinary pesto, but something special, like homemade pesto. A taste explosion that keeps the flavor of a simple dish of the Mediterranean cuisine. At Bioitalia plant, the ingredients are processed when still fresh, and thanks to the most advanced technologies, we can guarantee the highest quality and safety of the product.

6,72 € 7,90 € -15%

Out of the southern Italy regions and the best selection of organic oil varieties the Bioitalia oil is born. Their origin is guaranteed by a system that follows the product from the field to the table: the certified chain.

Cut into julienne strips all the veggies. Brown the sticks 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.


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