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LASAGNE WITH VEGETABLES & A LIGHT BECHAMEL WITH RICOTTA

Ingredients (4 servings): 9 Lasagne sheets
  • 2–3 tablespoons olive oil
  • 700 g. mixed vegetables, finely chopped (onions, zucchini, eggplants, peppers)
  • 450 g. tomato sauce
  • 400 g. ricotta cheese
  • 180 ml heavy cream
  • 2 beaten eggs
  • 2 tablespoons Parmigiano Reggiano cheese, grated
  • salt and freshly ground pepper
Execution: Preheat the oven to 200°C. Cut the vegetables into small pieces. Heat the olive oil and sauté the vegetables for 4 - 5 minutes. Add the tomato sauce, season with salt and pepper and simmer for about 10 minutes. For the béchamel, mix the ricotta cheese with the beaten egg, the heavy cream, and season with salt & pepper. In a casserole dish (or glass dish) spread 2 – 3 tablespoons of béchamel, a layer of 3 Lasagne sheets and top with some of the vegetable mix. Repeat the procedure another time and at the end cover with the 3 last sheets. Spread the remaining béchamel. Sprinkle with Parmigiano Reggiano and bake for 30 – 40 minutes.