Preparation of vegetable lasagna with Parmigiano Reggiano cheese

  1. Clean and cut the vegetables required by the vegetable lasagna recipe into little cubic pieces;
  2. Heat extra virgin olive oil and fennel seeds in a large pan;
  3. Sauté the vegetables in the preheated mix for a few minutes, cover with a lid and cook for 15 minutes, until they are softened;
  4. Shape the lasagna starting to overlap the lasagna noodle layers into a medium size baking dish;
  5. Start with a layer of tomato sauce and continue with a layer of egg lasagna noodle and one of vegetables;
  6. Complete the layers with a generous sprinkling of Parmigiano Reggiano cheese and continue the composition until you finish all the ingredients.

Lasagne finishing and cooking

  1. Whisk the ricotta cheese with the eggs in a large bowl;
  2. Work the mixture until you obtain a homogeneous result;
  3. Season with salt and pepper and pour the mix obtained on the last layer of vegetable lasagna;
  4. End the composition with a final plentiful layer of Parmigiano Reggiano cheese;
  5. Cover the pan with aluminium foil and bake in the oven at 200 degrees for about 40 minutes;
  6. Finish cooking by removing the aluminium foil and baking for other 10 minutes until the Parmigiano coverage is golden brown;
  7. Before serving let cool for 5 minutes.

 

Ingredients for 6 servings

Lasagnetta

  • 400 g ricotta cheese
  • 500 ml of tomato sauce
  • 9 sheets of fresh egg pasta noodles for lasagna
  • 180 g Parmigiano Reggiano cheese
  • 1 eggplant
  • 1 pepper
  • 1 broccoli
  • 2 zucchini
  • 1 onion
  • 3 tablespoons of extra virgin olive oil
  • 2 eggs
  • a teaspoon of fennel seeds
  • Parmigiano Reggiano cheese