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Vegetarian lasagna
Preparation
min
Difficulty
Servings
Preparation
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.
Ingredients
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
