This is an extremely delicious and delicate recipe to make Lasagna with Vegetables!
This variation of the traditional Tuscan recipe for Lasagna is really very tasty, and with an easier and quicker preparation 🙂

Pasta for Lasagna
Vegetable Sauce
Besciamella or Bechamel Sauce
2 onions, 2 cloves of garlic, peas, cougettes, 1 red pepper
grated parmesan

Instead of the ragù sauce (ragout), used to make traditional lasagna, you will have to use a sauce made with vegetables.

Here you can find the recipe for the Besciamella. To prepare the Vegetable Sauce start by putting the onions and the garlic in a mixer, then put all it in a pan with some extra virgin olive oil and let it get brownish, add the courgettes cut into slices, the peas, and the pepper.
Add salt to taste, some chilli if you like, and some broth. Cook all on a low flame for about half an hour, and finally add some milk.

Once the bechamel and the sauce are ready start composing the lasagne in an over pan; make each layer with pasta, bechamel, vegetable sauce, some parmesan and some chopped mozzarrella (cheese), if you wish.

I’ve learnt this fantastic recipe from my mother and I can assure you that is extraordinary 🙂

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