Vegetable lasagna: recipe with ricotta and pecorino cheese


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Recipe for lasagna with vegetables, how to prepare this baked pasta with vegetables and bechamel, with the taste of ricotta and pecorino with tomato and basil.


Ingredients for 4 people

- 200 g fresh egg pasta, of that for lasagna

- 225 gr ricotta


- 1 eggplant

- 1 courgette

- 1 carrot


- 1 spring onion

- 4 tablespoons of extra virgin olive oil

- 1 glass of tomato sauce


- 5 dl of bechamel

- 100 gr grated pecorino cheese

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- some basil leaves

- salt and pepper

Preparation of the vegetable lasagna

Clean the vegetables, wash and dry them, then cut the aubergine, courgette and carrot into cubes, then finely chop the spring onion.

Heat the oil in a large enough pan, add the vegetables and brown them over medium heat, stirring frequently, taking care not to stick them to the bottom.

Season with salt and pepper and add the tomato puree, then cook for about 10 minutes, stirring occasionally with a wooden spoon.

Remove from the heat and add everything to the béchamel sauce, add half the pecorino cheese, the chopped basil leaves and the ricotta, then mix.

Prepare, in a baking dish, the vegetable lasagna, alternating the sauce and the sheets of fresh lasagna forming layers, sprinkle the top layer with the remaining pecorino and cover with parchment paper, cooking in the oven, already hot at 220 ° C, to a time of about 30 minutes, after which remove the paper and continue cooking for a further 5 minutes.


Before serving it is advisable, like any baked pasta, to rest for a few minutes, leaving it to cool.

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Tags: First classics
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