Vegetarian Lasagna with Tender Vegetables
Ingredients
- 250 gLasagna sheets (dry sheets)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 2 pcCarrot (finely diced)
- 1 pcZucchini (diced)
- 1 pcEggplant (aubergine) (diced)
- 200 gButton mushroom (sliced)
- 4 pcRound tomato (crushed)
- 3 tbspExtra virgin olive oil
- 50 gUnsalted butter
- 50 gWheat flour
- 750 mlWhole milk
- 250 gBuffalo milk mozzarella ("di bufala") (sliced)
- 50 gParmesan cheese (grated)
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 400 mlTomato passata (ready to use)
Method
Layers of tender pasta alternating with stewed summer vegetables and a creamy béchamel. The melted cheese forms a golden crust that cracks under the knife.
- 1
Sauté the onion, garlic, carrots, zucchini, eggplant, and sliced mushrooms in olive oil. The vegetables should soften and release their water without browning. Add the crushed round tomatoes and the tomato coulis, then let reduce until the sauce thickens.
- 2
Melt the butter, add the flour, and cook for 2 minutes without browning. Gradually pour in the whole milk while whisking. Bring to a boil until the sauce coats the spoon. Season with salt, pepper, and nutmeg.
- 3
Spread a ladle of béchamel at the bottom of the dish. Arrange the lasagna sheets, cover with vegetables, béchamel, and mozzarella. Repeat the process. Finish with a generous layer of béchamel and sprinkle with parmesan.
- 4
Bake at 180°C. The surface should bubble and take on a uniform hazelnut color. Let rest for 5 minutes before slicing so the layers hold together.
Frequently asked questions
How do you get this dish right?
- If the sauce lacks moisture, the pasta will remain hard: keep your béchamel slightly fluid.
- Resting after baking is crucial; it allows flavors to settle and ensures clean slices when serving.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheats perfectly in the oven at low temperature to maintain creaminess.
