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
- 375 gr (1 box) of lasagna
- 160 ml (1 jar) of pesto sauce with basil
- 1 eggplant
- 1 red bell pepper
- 2 leeks
- 2 zucchinis
- 500 gr (2 cups) of mozzarella
- Pinch of salt
- 20 ml (1 ½ tablespoon) of extra virgin olive oil
For the sauce
- 400 gr (1.6 cups) of ricotta
- 200 ml (4/5 of a cup) of milk
- 20 gr (0.2 cup) of grated Parmigiano Reggiano
