Vegetable Lasagna
Serves
4 - 6
Preparation Time
50 minutes
Resting Time
30 minutes
Cooking Time
25 minutes
INGREDIENTS
For the dough:
00g Italian type 00
white flour
4 large eggs
a pinch of salt
1-2 tsp olive oil (optional)
For the sauce:
1 litre tomato passata (pureed, strained tomatoes)
1 large courgette, cut into fine dice
1 small yellow pepper, cut into fine dice
100g shelled peas (fresh or frozen)
100g spinach (fresh or frozen)
1 small onion, chopped finely
1 carrot, chopped finely
½ glass of white wine
300g mozzarella, chopped coarsely
80g freshly grated Parmesan
1 bay leaf
2 tbsp extra virgin olive oil
Salt and pepper
METHOD
To make the dough:
On a clean surface or in a large mixing bowl, pile the flour and make a well in the centre. Crack the eggs into the well, add a pinch of salt, and if desired, a teaspoon of olive oil for improved elasticity. Gradually incorporate the flour into the eggs using a fork or your fingers, starting from the centre and working outward until the mixture begins to come together. Once the mixture is cohesive, knead it with your hands for about 8-10 minutes until smooth and elastic. If the dough feels sticky, dust it lightly with more flour. Wrap the dough in cling film and let it rest at room temperature for at least 30 minutes.
To make the sauce:
In the meantime, heat a deep frying pan over low heat and drizzle with extra virgin olive oil. Soften the chopped carrots and onions in olive oil in a saucepan over low heat, then add the finely diced courgette, pepper, peas and spinach. Sauté the vegetables for 5 minutes over medium heat and season with salt and pepper.
When the vegetables are cooked, add the white wine and let it evaporate. Add the tomato passata, a glass of water and the bay leaf and bring to a boil. Then turn down the heat and simmer for 20-30 minutes until the vegetable sauce has thickened. Taste it and adjust the seasonings as needed.
Take the rested dough and cut it into manageable portions (usually 2-4 pieces). Take one piece and keep the rest covered to prevent drying out. Using a rolling pin or, preferably, a pasta machine, roll the dough into thin, even sheets. If using a pasta machine, start at the widest setting and gradually move to thinner settings until the sheets are about 1-2 mm thick. Lightly dust the sheets with flour to prevent sticking. Carefully peel the sheets from the work surface or machine and lay them flat on a floured tray or clean towel.
Preheat the oven to 180°C. Spread a layer of the vegetable sauce on the bottom of a rectangular oven dish and then start layering the lasagna. Each layer of pasta should be topped with the vegetable sauce, a few pieces of coarsely chopped mozzarella and some Parmesan until all the ingredients are used up. Finish the dish with the sauce and a generous helping of Parmesan.
Bake for 20 – 25 minutes. Switch to the grill function for 5 minutes before taking it out of the oven. Take the lasagne out and let it rest for 5 minutes before serving. Serve warm.