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 fine under the mozzarella i. e. 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 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 inside – 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 the lasagna:
- 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!
- 6 lasagna sheets (no precooking required)
- 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
- 2 red peppers
- 1 eggplant
- 3 shallots
- 1 courgette
- 5-6 mushrooms (about 100 g)
- some olive oil
- salt & pepper
- 250 g buffalo mozzarella
- 1 casserole (about 22 x 22 cm inside)
- Preheat the oven to 190° C fan.
- Clean & trim the vegetables; cut them in slices (except the red peppers: cut them in halves!).
- Add some olive oil as well as salt & pepper & mix well w/ your hands.
- Line a baking tray w/ baking parchment.
- Arrange the vegetables on the baking tray & let them roast for about 30 min.
- Peel the red peppers; then put all the roasted vegetables aside.
- Grate the Parmesan.
- Mix everything for the tomato sauce; optional: press the garlic & fold in.
- Cut the mozzarella into slices.
- Rub some olive oil on the bottom of the casserole.
- Add some tomato sauce & put 2 lasagna sheets on top.
- Add vegetables.
- Add tomato sauce.
- Add 2 more lasagna sheets & repeat …
- Finalize w/ 2 lasagna sheets & the rest of the tomato sauce.
- Press all equally down.
- Cover everything w/ mozzarella slices.
- Bake in the preheated oven (190° C fan) for about 20-30 min.
- 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!).
- Serve at once or let it rest …
