Vegetarian lasagna easy to make and delicious
A recipe born by chance, easy to prepare and super tasty.
Vegetarian lasagna is a valid alternative to the classic lasagna with meat sauce.
I chose fresh seasonal vegetables as main ingredients: broccoli and cauliflower. I was preparing a Sicilian traditional recipe for a dinner with friends when I recalled having a leftover béchamel sauce in the fridge: then I decided to try a variation. The final result was amazing and my guests happy to tasted it.
Lasagne vegetariane –Ingredients:
- 500 g of lasagna sheet
- 800 g mix of cauliflower and broccoli
- 100 g dried tomatoes
- 4/5 tablespoons of tomato paste
- 40 g of anchovies
- 1 l of bechamel sauce
- 250 gr mozzarella for pizza
- 150 gr parmesan
- ½ onion
- 600 g of broccoli and cauliflower cooking water
- extra virgin olive oil
- salt and pepper
1. boil the veggies
Place the broccoli in boiling water saucepan at medium heat for about 15 minutes.
Then drain the vegetables in a colander keeping aside the cooking water of broccoli. With a knife chop the veggies and season with salt, pepper and 4/5 tablespoons of extra virgin olive oil.
2. broccoli sauce
In a large saucepan with extra virgin olive oil, brown the onion finely chopped. Add the anchovies letting them flake at low heat.
Finally add the dried tomatoes cut into small pieces, the tomato paste, the saffron and 300 ml of the broccoli cooking water. Let it simmer for about 4/5 minutes on low heat and transfer to a mixer. Add more 300 grams of veggies water and blender until get a smooth sauce. If the sauce is thick add more broccoli cooking water.
3. boil lasagna
We are ready to slightly blanch the lasagna in order to make it soft at the right point to be able to roll it. It will only take a few minutes.
pour a few tablespoons of bechamel sauce on the bottom of a baking tin.
Lay down a lasagna sheet, pour into it a spoonful of broccoli sauce, one of bechamel, add the mozzarella and parmesan. Roll up and place the lasagna rolls on the baking tray
Cover with a layer the béchamel sauce, scatter with parmesan