Lasagne Con Verdure (Vegetable Lasagna)

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This lasagna can be prepared with many different vegetables, again following the season and your personal preferences.

Ingredients:

2 small onions
2 cloves of garlic
1 yellow and 1 red pepper
1 leek
2 zucchini
16 oz. champignons
1 medium eggplant
1 ½ fresh spinach
2 packets (9-oz each) DeLallo Whole Wheat Lasagna
1 jar DeLallo Imported Tomato Basil Sauce
4 cups béchamel
2 tbsp. DeLallo Extra Virgin Olive Oil
4 oz. Parmigiano Reggiano
parsley
salt and pepper

Directions:

Cut the eggplant in slices, salt both sides and let them rest for half an hour. Cut the champignons in thin slices. Trim the spinach, wash them two or three times, drain, and cook for two or three minutes in a covered pot. Cut the peppers in halves and then in quarters. Eliminate all the seeds and the white pulp inside, and then cut into thin slices. In a large skillet, roast the peppers with some olive oil. When they start to brown, add the finely sliced onion, and season with salt and pepper. Cook for ten minutes. Add the previously washed and dried leek, cooking gently with the lid on for another ten minutes. Put the peppers and leek aside, and in the same pan, sauté one pressed clove of garlic and the mushrooms in a bit of olive oil. Press the eggplant slices and eliminate most of the water; then cut the eggplant in little cubes and add to the champignons (you could also grill the eggplant, cut them and add them at the end). Add salt and pepper. If the champignon-eggplant mixture gets too dry, add some of the water left from the spinach. Simmer for about 15-20 minutes and then put the vegetables aside. Slice the zucchini in two halves lengthwise and then cut into thin slices. Sauté them in the same skillet with some olive oil and a bit of garlic, cooking until tender (for about 10 minutes).

Start with a layer of lasagna, then spread some béchamel all over, and add the peppers. Next, add more lasagna, some more béchamel and another vegetable, and some parmigiano. Go on alternating the different vegetables and béchamel. In the middle, you can layer the tomato and basil sauce. Go on until you have used up all your ingredients. Save a tiny bit of each vegetable for the top so that you can spread them over the last layer of béchamel. Top with a generous amount of parmigiano. Bake in a pre-heated oven at 350°F (180°C) for 40 minutes.

Serves 4-6 Send to friend Printer-friendly version