Sunday morning....Vegetable Lasagna

 

Autumn, Sunday morning, waiting for my guest at home. My sweet boy is going around me in the kitchen with my husband and I'm preparing vegetable lasagna.

I have fresh red and yellow peppers, zucchini, celery and all other necessary ingredients.

Let's start to prepare this delicious Lasagna
 

 

 

 

Ingredients for 6 servings

 

Besciamella sauce ( use my recipe dd 24/09/2012)

15  fresh egg pasta sheets

2 chopped shallots

1 red pepper

1 yellow pepper

1 carrot

4 ribs of celery

2 zucchini

10 leaves of fresh basil

1 tablespoon tomato paste

salt/pepper

6 tablespoons olive oil

80g butter

80g. grated parmesan cheese

 

Brown in non stick pan olive oil with copped shallots until slightly yellow, then add basil, sliced pepper, carrot, celery and zucchini. Stir , season with salt and pepper at the end pour tomato paste.

Simmer for 30 minutes, then let it rest for 15/20 min, meanwhile lightly grease non sitck pan with butter, lay down 4 fresh egg pasta sheets. Spread few tablespoons of vegetables and besciamella sauce ( bechamel) and continue with other sheets of pasta and so on.

 

 

Garnish with large parmesan and 5/6 butterballs and leaves of fresh basil, bake in preheat oven at 220° for 30 minutes. Let it cooling down for 10 minutes and serve, ideal with a Morellino di Scansano tuscan red wine.

I suggest to prepare lasagna the day in advance, reheat just before serving.