Italian Recipes. Vegetarian Lasagna | Unseen Tuscany

Italian Recipes. Vegetarian Lasagna

lasagna vegetarian A few weeks ago the Real Italian Lasagne recipe on UnseenTuscany.com received exclusive attention of the visitors. In Italy can be found many variations of this traditional italian dish, so for this Sunday lunch you can try vegetarian lasagne. Its main ingredients – a wide range of vegetables – so do not be afraid to improvise and change the recipe ingredients!


Ingredients (4 persons):

• 250 gr lasagna sheets
• 1 l béchamel sauce
• Vegetable sauce

Vegetable sauce:

• 200 gr mushrooms
• 1 green zucchini
• 1 carrot
• 3 onions
• 150 gr broccoli
• ½ leek
• 1 clove of garlic
• ½ red bell peppers
• 1 celery
• 2 potatoes
• 6 tablespoons of olive oil
• 1 small eggplant
• 150 gr cherry tomatoes
• 200 g Parmigiano cheese
• Pepper
• Salt

Preparation:

• Cut into slices or strips washed and dried vegetables.
• Crush a clove of garlic, fry in a pan with a few tablespoons of olive oil. Remove roasted garlic and add the mushrooms and zucchini to the pan, roast them few minutes and remove it from the heat.
• Heat few tablespoons of olive oil in another pan, add the onions, leeks and leave them on a low heat for about 10 minutes. Add the remaining vegetables (except tomatoes), and roast a bit. Add salt and pepper. If the vegetables sauce is to dry, add a little bit of water.
• When the vegetables are almost baked (in Italian called „al dente“), add the zucchini, mushrooms and tomatoes. Mix well and remove all from the heat.

• Preparation of béchamel sauce here.

• Set your oven to 180 C.
• Spread a fairly thick (1.25 cm) layer of vegetable sauce over the pasta and a layer of béchamel sauce. Repeat the cycle with pasta, followed by more meat sauce and more béchamel sauce, until all is used up. Finish with a layer of meat sauce and béchamel sauce.
• Sprinkle the lasagna liberally with freshly grated cheese.
• Put the lasagna in the oven for an hour.


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