Recipe for lasagna with sunny vegetables
Discover this recipe for lasagna with sunny vegetables that will delight young and old with the arrival of Spring!
Ingredients for the lasagna recipe with sunny vegetables :
Extra virgin olive oil
Salt and pepper
Ingredients for the tomato sauce :
10 ripe tomatoes
70 g of double tomato paste
1 clove of garlic
2 sugar cubes
2 tablespoons of extra virgin olive oil
Thyme (1 bunch)
Laurel (2 leaves)
salt and pepper
To make your tomato sauce:
Boil water and plunge the tomatoes into it for 2 minutes. Put them under cold water to remove the skin easily.
Cut the tomatoes into small pieces and finely chop the onion.
In a saucepan, pour the olive oil, add the onions and fry them over low heat during 5 minutes.
Add the tomatoes, sugar, salt, pepper, thyme, laurel, oregano, grated garlic clove, tomato paste and 100 ml of water.
Cover and cook over medium heat for about 10 minutes before simmering on low heat for 2 hours, stirring occasionally.
To prepare the recipe for lasagna with sunny vegetables:
Slice the eggplant and zucchini lengthwise (0.50 cm thick).
Preheat the oven to 220°C. On a baking sheet covered with baking paper, add a layer of vegetables and brush with olive oil. Add salt and pepper and bake for 10 minutes. Repeat the process until all the vegetables have been put in the oven. Turn the oven down to 180°C to cook the lasagna.
While the vegetables are cooking, cut the tomatoes and mozzarella into slices.
In a gratin dish, add a layer of lasagna plates, a layer of eggplant, a layer of zucchini, a layer of tomato slices and add the tomato sauce. Sprinkle with basil and repeat until you have 3 layers (or 4 if you have enough ingredients left).
Then add the mozzarella slices, a drizzle of extra virgin olive oil and season.
Finally, put the lasagna in the oven for 2o minutes and remove some of the water from the vegetables. Cover the dish with aluminum foil and return it to the oven for 20 minutes.
It’s ready, now all you have to do is enjoy it!