Lasagna with Colored Vegetables
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g zucchini
- 150 g red pepper (s)
- 150 g bell pepper (s), yellow
- 150 g onion (s) (veetable onions)
- 1 clove garlic
- 3 tablespoon olive oil
- 400 ml tomato puree (Passato die Promodoro)
- 100 ml vegetable stock
- 2 tablespoon basil, fresh, chopped
- salt
- pepper
- 200 g mascarpone
- 50 ml milk
- 1 egg (s)
- nutmeg
- 200 g lasane plate (s) (do not pre-cook)
- 150 g cheese (Fontina), rated
- 4 tablespoon parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Clean and wash the vegetables and cut into approx. 1 cm cubes. Peel and finely chop garlic clove. Preheat the oven to 200 degrees. Heat 2 tablespoons of olive oil in a saucepan, stir-fry the vegetables and garlic for 3 to 4 minutes. Add the Passato di Promodoro and vegetable stock, mix in the basil, season with salt and pepper, simmer for 5 to 6 minutes over medium heat.
- Mix the mascarpone, milk and egg, season with salt, pepper and nutmeg. Brush a lasagne dish with the rest of the oil and line it with a layer of lasagne sheets. Layer the tomato and vegetable sauce, mascarpone mixture, 100 g of the grated cheese and the lasagne sheets one after the other. Brush the last layer of pasta with a little mascarpone mixture, sprinkle with 50 g of cheese and the parmesan.
- Cook the lasagne in the preheated oven on the middle rack for 45 to 50 minutes, cover with aluminum foil. Remove the aluminum foil for the last 3 to 5 minutes.
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