Vegetarian Lasagna Recipe – Italian Cuisine – Italian Cuisine

Vegetarian Lasagna Recipe - Italian Cuisine


One of the most appetizing recipes in Italy, in the revisited version, vegetarian lasagna (but those who are not vegetarian will also like it)

  • 600 g fresh pasta (prepared as for classic lasagna)
  • 400 g San Marzano tomatoes
  • 300 g lentils
  • 300 g leek
  • 100 g carrots
  • 2 shallots
  • fresh chili
  • thyme
  • dry white wine
  • rosemary
  • extra virgin olive oil
  • vegetable broth
  • salt
  • pepper
  • 1 L liter bechamel sauce (prepared as for classic lasagna)
  • pecorino cheese
  • extra virgin olive oil

FOR THE VEGETABLES SAUCE
Soak lentils in cold water for 1 hour. Clean and chop the carrots, leeks and shallots.
Prepare an aromatic bunch with thyme, rosemary and 1/2 fresh red pepper.
Slit the tomatoes with a cross cut and blanch them for 1 minute; remove the skin and cut it into small pieces.
Fry chopped vegetables in a saucepan with 4 tablespoons of oil for 3-4 minutes; add the lentils, blend with 1 glass of wine, add the aromatic bunch, mix and cook for another 3-4 minutes; add the chopped tomatoes, cook for 5 minutes, then sprinkle with a ladle of broth, salt, pepper and cook for another 16-18 minutes.

TO COMPLETE
compose the lasagna with the "ragù" and the béchamel, ending with a layer of lentils, pecorino cheese with strips and a drizzle of oil; bake it in a fan oven at 190 ° C for 15 minutes.

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