First courses
Vegetarian lasagna with vegetables and basil Sugo
Vegetarian lasagna swaps the meat ragù for garden vegetables: roasted zucchini, eggplant and peppers, tomato, béchamel and mozzarella. Minnelea Sugo al Basilico, already cooked with passata, extra virgin olive oil, onion and basil, binds the layers without making a separate sauce: all the time goes into the vegetables.
Method
- Heat the oven to 220 °C. Cut the zucchini, eggplant and pepper into cubes of about one centimetre, toss them with the oil and a pinch of salt and spread them on a tray lined with baking paper.
- Roast the vegetables for 20–25 minutes, turning them halfway, until soft and golden at the edges. Lower the oven to 180 °C.
- Mix the Sugo al Basilico with 100 ml of water: dried lasagna sheets absorb liquid as they cook. Cut the mozzarella into cubes.
- In a baking dish of about 30 × 20 cm, spread a few spoonfuls of sauce, then a layer of lasagna sheets. Continue alternating sauce, vegetables, béchamel, mozzarella and Parmesan for four layers. Finish with sauce, béchamel and Parmesan.
- Bake at 180 °C for 30–35 minutes, until the top is golden and the edges sizzle. Leave to rest for 15 minutes before cutting and finish with a few basil leaves.
Minnelea products for this recipe
The preserves used in this recipe.
Oven-roasted vegetables release less water than pan-fried ones: this is the step that prevents a watery lasagna. In winter you can replace them with pumpkin and mushrooms. Assemble it the day before and bake when needed; it can also be frozen in portions once cooked. The recipe contains wheat, milk and eggs.