Lasagne alle verdure
Lasagne alle verdure, from above
VegItaly

Lasagne alle verdure

Roasted vegetables, tomato, béchamel and mozzarella in layers. The veggie lasagne guests ask about.

90 minTime
21 gProtein each
mildSpice
Garden layers1 chapter · 1 min read

Make it your way

Grandma's wayRoasted vegetables, béchamel, mozzarella.
The original
491kcalsame
21 gproteinsame
5 gfibresame
90minutessame

Lasagne alle verdure.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Pasta300 g lasagne sheets
Zucchini (courgette, baby marrow)2, sliced
Brinjal (eggplant, aubergine)1 large, sliced
Red bell pepper (red capsicum, red pepper)2, sliced
Spinach200 g, wilted
Olive oil3 tbsp
Tomato puree500 g passata
Garlic3 cloves
Milk3¼ cups
Butter4 tbsp
Maida (all-purpose flour, plain flour)½ cup
Mozzarella200 g, torn
Parmesan¾ cup
Basil leavesa handful
Saltto taste

Method

5 steps
  1. 1Toss zucchini, brinjal and pepper with oil and salt; roast at 220C until golden.
  2. 2Simmer passata with garlic, basil and salt for 10 minutes.
  3. 3Make béchamel with butter, flour and milk; cook until thick.
  4. 4Layer sauce, pasta, vegetables, spinach, béchamel, mozzarella and parmesan. Repeat, ending with béchamel and cheese.
  5. 5Bake at 190C for 35 minutes. Rest 10 minutes.
Serve it like this

Cut into squares and serve warm with basil on top and a crisp salad on the side.

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Make it a meal

What goes with Lasagne alle verdure: a bread or rice, a side, something to drink and something sweet.

Bread or rice Risotto ai frutti di mare45 min
Bread or rice Ciabatta60 min
On the side Pear and gorgonzola salad15 min
On the side Verdure grigliate40 min
A little snack Garlic bread20 min
To drink Cappuccino5 min
Something sweet Panna cotta20 min
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