Vegetable lasagna
- 250 g fresh lasagne sheets
- 1 l tomato passata (pureed tomatoes)
- 1 large zucchini
- 1 small yellow pepper
- 200 g shelled peas (fresh or frozen)
- 1 small onion
- 1 carrot
- 1/2 glass of white wine
- 300 g mozzarella
- 80 g freshly grated parmesan
- 1 bay leaf
- 2 tablespoons of extra-virgin olive oil
- Salt and pepper to taste
Soften the finely chopped carrot and onion in the olive oil in a saucepan over a low heat, then add the finely diced zucchini and pepper and the peas. Sauté the vegetables over a medium-high heat for 5 minutes, seasoning with salt and pepper to taste. When the vegetables are cooked, add the white wine and let it evaporate. Add the tomato passata, a glass of water and the bay leaf and bring to the boil, then turn down the heat and let it simmer for 20 – 30 minutes until the vegetable sauce has thickened a little. Taste and adjust the seasoning as necessary.
Preheat the oven to 180°C.
Spread a layer of the vegetable sauce on the bottom of a rectangular oven dish, and then start layering the lasagne. Each layer of pasta should be dressed with the vegetable sauce, a few roughly chopped pieces of mozzarella and a sprinkle of parmesan, until all the ingredients are used. Finish off with the sauce and a generous sprinkling of parmesan
Cook the lasagne for 20 – 25 minutes, turning on the grill function 5 minutes before taking it out of the oven. Take the lasagne out and let it rest for 5 minutes before serving.