Vegetable lasagna. Recipe

This photo was very good but at the limit of Maillard’s reaction (https://en.wikipedia.org/wiki/Maillard_reaction), check the oven and turn it off with a visible crust.
This perfume that went into the house made me think that this essence of baked pasta is so rooted in the Italian collective imagination that it can become a spokesperson: a symbol of Made in Italy.
To the Italians the smell of baked pasta brings home the mind: that space in which a lot of time is dedicated to the care of the other members of the family. This dish so “long” to make is one of the most beautiful promises of love I know. The lasagna can be filled with any ingredient to meet the most diverse needs is the love it takes to make them that binds everything to the best by mixing any ingredient like a sauce!

Ingredients: Vegetable lasagna x 8

4 clean artichokes (large violets)
400 gr clean peas
500 gr mixed herbs
4 garlic cloves
1 small onion
1 lt milk-bechamel sauce
150 gr butter
200 gr flour
1 pinch nutmeg
1 pinch pepper
400 gr Dried egg pasta lasagna
150 gr pecorino
1 teaspoon of sugar
12 tablespoons EVO oil
Salt to taste

Preparation

Add the peas in a pan after browning the onion in small pieces in hot oil, cook for 15 minutes adding hot water (a glass) at once. Add salt at the end of cooking.
Thinly slice the artichokes that will be cooked in a pan where you have browned 2 cloves of garlic in hot oil, cook for 15 minutes adding hot water (1/2 glass) at once. Add salt at the end of cooking.
Sauté the herbs in a pan where you have browned 2 cloves of garlic in hot oil, cook for 15 minutes adding hot water (500 ml) at once. Add salt at the end of cooking.
Try not to let the vegetables dry too much, keep the cooking liquid.
We prepare the lasagna by composing layers of pasta with vegetables and bechamel sauce. The lasagna must be able to grow by absorbing liquids so be generous use the cooking juices of the vegetables to cook the pasta evenly.
Cook the lasagna in a hot oven at 180 degrees for 30 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

code

This site uses Akismet to reduce spam. Learn how your comment data is processed.