A healthy and delicious recipe, perfect for any occasion!
Recipes
Vegetable Lasagna
Ingredients
- Oven-ready lasagna noodles
- 1 onion
- 1 leek
- 2 large carrots
- 1 zucchini
- 500 g sliced mushrooms
- 100 g Pizarro shelled walnuts (chopped)
- 100 g mixed dried fruit
- ½ teaspoon ground cloves
- 1 teaspoon of fresh dill
- ½ teaspoon oregano
- 80 g grated mozzarella cheese
- 80 g grated Parmesan cheese
- 80 g grated Emmental cheese
- A splash of Borges Classic olive oil
- 40 g butter
- 30 g flour
- 500 ml whole milk
- A pinch of nutmeg
- Salt and pepper
Step by step
-
Step 1
Preheat the oven to 180 °C. Sauté the onion in a deep frying pan with a generous splash of extra virgin olive oil. Add the leek and carrot, cut into thin slices, and cook everything for a few minutes.
-
Step 2
Add the zucchini sliced into thin strips and cook it with the rest of the vegetables; finally, add the mushrooms, walnuts, and dried fruit. Cook for a couple of minutes, stirring constantly.
-
Step 3
Season with salt and pepper, add the cloves, dill, and oregano and cook for a few more minutes. Take the vegetable mixture out of the pan and strain it to get rid of any excess water.
-
Step 4
In another pan, prepare the bechamel: melt the butter, add the flour and cook for a few minutes, until it begins to brown. Pour in the warm milk little by little, stirring constantly, until a creamy sauce is formed. Add the nutmeg and a pinch of salt.
-
Step 5
Grease a baking dish with extra virgin olive oil and assemble the lasagna. Lay out a base of lasagna noodles, then vegetables, a very thin layer of cheese (lightly sprinkled) and some bechamel. Repeat the operation: add another layer of lasagna noodles, vegetables, cheese, and bechamel. If you have vegetables left, make one more layer and finish with vegetables, bechamel and cheese (to cover completely).
-
Step 6
Bake for about 20 minutes until the cheese is melted and the lasagna noodles are cooked through.
