lasagna filled w/ vegetables

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A crispy piece of lasagna: it’s comfort food from the best!

If you like your lasagna less crispy just take it our of the oven some minutes earlier… The mozzarella will be really chewy, however, all is done inside the lasagna!

 

 

Although we need quite a lot of ingredients it’s a surprisingly easy & fast pasta dish.

Let’s start w/ the vegetables…

1st step: preheat the oven to 190° C w/ fan.

 

 

What do we need?

  • red peppers
  • mushrooms
  • shallots
  • courgette
  • eggplant
  • garlic.

We cut everything in slices, except of the red peppers which are halved.

 

 

Where is the garlic?
Unfortunately it looked nice & fresh when I bought it, but the cloves turned out to be brown & mellow – so they ended up in the bin. Garlic is nice for the overall flavour – it’s also delicious w/o garlic (I tested both versions!).

Toss the sliced vegetables w/ olive oil & salt & pepper & arrange everything on a baking tray lined w/ baking parchment.

After an oven session of about 30 min all is fine. Just peel the roasted red peppers & put everything aside.

 

 

Make sure the oven is still heated…

 

 

What to use now?

  • lasagna sheets
  • roasted vegetables
  • mozzarella
  • tomato pulp & tomato purée w/ dried herbs (oregano, thyme, basil)
  • Parmesan.

We slice the mozzarella & we grate the Parmesan.

 

 

We mix the tomato sauce & add the grated Parmesan.

 

 

Now it’s time to assemble the lasagna….

  • start w/ tomato sauce on the bottom…
  • add lasagna sheets
  • add vegetables
  • add tomato sauce

 

 

For the next layer:

  • add lasagna sheets
  • add vegetables
  • add tomato sauce.

We finish:

  • add lasagna sheets
  • add rest of tomato sauce
  • add mozzarella.

 

 

After about 20-25 min the lasagna is fine while the mozzarella is still chewy…

Add another 5-10 min: you’ll get a crispy lasagna.

 

 

Enjoy!

 

 

lasagna filled w/ vegetables

Prep Time: 45 minutes

Cook Time: 30 minutes

Servings: 2-4

lasagna filled w/ vegetables

A lasagna w/ roasted vegetables & lots of Mediterranean herbs in a smooth tomato sauce covered by mozzarella cheese.

Ingredients

  • 6 lasagna sheets (no precooking required)
  • for the sauce:
  • 500 g Italian tomato pulp
  • 2 cans Italian tomato purée (2 x 70 g)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2-3 cloves of garlic - optional
  • 100 g freshly grated Parmesan
  • a pinch of sugar
  • salt & pepper to taste
  • for the filling:
  • 2 red peppers
  • 1 eggplant
  • 3 shallots
  • 1 courgette
  • 5-6 mushrooms (about 100 g)
  • some olive oil
  • salt & pepper
  • on top:
  • 2 x 125 g buffalo mozzarella
  • equipment:
  • 1 casserole (about 22 x 22 cm inside)

How to...

  1. Preheat the oven to 190° C w/ fan.
  2. Clean & trim the vegetables; cut them in slices (except the red peppers: cut them in halves!).
  3. Add some olive oil as well as salt & pepper & mix well w/ your hands.
  4. Line a baking tray w/ baking parchment.
  5. Arrange the vegetables on the baking tray & let them roast for about 30 min.
  6. Peel the red peppers; then put all the roasted vegetables aside.
  7. Grate the Parmesan.
  8. Mix everything for the tomato sauce; optional: press the garlic & fold in.
  9. Cut the mozzarella into slices.
  10. Rub some olive oil on the bottom of the casserole.
  11. Add some tomato sauce & put 2 lasagna sheets on top.
  12. Add vegetables.
  13. Add tomato sauce.
  14. Add 2 more lasagna sheets & repeat...
  15. Finalize w/ 2 lasagna sheets & the rest of the tomato sauce.
  16. Press equally down.
  17. Cover everything w/ mozzarella slices.
  18. Bake in the preheated oven (190° C w/ fan) for about 20-30 min.
  19. If not 100% sure after 20-30 min just take a wooden stick & insert it in the lasagna - it should be totally soft... (it’s like the test when baking a cake!).
  20. Serve at once or let it rest...

Notes

Prep Time: Includes the roasting of the vegetables.

Cook Time: It’s the cook time for the lasagna. If you prefer the mozzarella soft & chewy go for 20-25 min; if you prefer a more crispy mozzarella on top go for 30-40 min.

Tomato pulp: You may also use any homemade tomato pulp/sauce.

Parmesan: You may substitute grated Pecorino for Parmesan (or any mix of both).

Casserole: The casserole is just big enough for 2 lasagne sheets.

When serving at once there will be some liquid on the bottom of the casserole - just dip it w/ bread... If you let it rest the liquid will get soaked up by the lasagna.

You may store the lasagna in the fridge for up to 2 days; reheat in oven when you like it crispy (the microwave will soften the lasagna...).

http://thebusinesswomanskitchen.de/lasagna-filled-w-vegetables/

 

(information on equipment)

 

 

This is the result when reheating lasagna in the oven… It might get very crispy!

 

 

The businesswoman w/ too many office hours thinks

It’s faster done than I thought… & it vanishes even faster!

 

 

MerkenMerken

MerkenMerken

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