Lasagne vegetariane.
Preheat oven on 150C
Make a soffritto of onion, garlic, carrots leeks, courgettes, all diced small.Once all vegetables have been frying in a little olive oil and a pinch of salt added. keep frying for 3 or 4 minutes until golden and soft.
Add tomato passata, turn heat to low/medium and simmer for 8 minutes. switch off and rest for a few minutes. Here you may add black pepper, herbs like origano or basil...
Meanwhile grate Parmigiano Reggiano or Grana cheese.
Make a besciamella and add the grated cheese (keep half of grated portion)
Now, start layering dried pasta ( I used Biona - no pree- cooking needed) onto a bit of passata at the bottom of a deep roasting tray/pan; add sauce and besciamella, then bits of mozzarella ( I used Buffalo bocconcini) then besciamella and grana and then pasta sheets again; another layer of vegetarian ragu' sauce and besciamella, etc... etc...( I did three layers) to finish at the top with grated Parmigiano/Grana
bake for about 30 or 40 minutes max on 150 C
I amke my lasagne 3 or 4 hours before eating
To serve I reheat for 10 minutes in the oven.
Spring and summer lasagne doesn't need to be served piping hot.
In fact it has more taste the day after- at room temperature!
Buon Appettito!
mmmmmmmm just made it...it's in the oven now and I am smelling it!
x
Susannah
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