Ingredienti
for 6-8
2 onions
2 carrots
2 stalks celery
2 zucchini
2 bell peppers
3 tbsp olive oil
[ 50 g | 2 oz ] pancetta or bacon
fresh herbs (such as basil, thyme, oregano, parlsey)
[ 200 g | 7 oz ] parmigiano reggiano
egg pasta
[ 1.5 l | 1.5 quarts ] bechamel
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Ricetta
Slice the onion into thin strips and add to a heated pan with olive oil. Cook on low heat until well browned and caramelized (about 30 minutes, add water as necessary to unstick from pan bottom).
Finely mince the celery, carrots then saute in a pan with the olive oil and chopped pancetta (about 10 minutes). Cut zucchini into [ 2.5 cm | 1 in ] pieces and saute in pan with a little chopped garlic and olive until golden brown (about 15 minutes).
Broil and peel the bell peppers, then cut into strips.
Assemble the lasagne in layers of vegetable ragout, bechamel, grated parmigiano, chopped herbs, and egg pasta. Stop at a layer of parmigiano (and put lots of it on top to form a crust when baked).
Bake at [ 180 C | 350 F ] for 35-45 minutes or until the top is a crisp brown.
Copyright © 2001-2009 Gianmarco Pinton
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