One of the classic Sunday dishes are lasagna with meat sauce! When I go to my relatives for lunch, in fact, the choice always falls between two dishes: risotto or lasagna! But enough of the meat sauces: are we offering something alternative? With this recipe I will demonstrate that even vegetables can make an "elegant figure on the most important occasions! Let's see how to prepare lasagna with grilled vegetables!"
Video of the Recipe
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Identity Card of the Recipe
- 116 KCal Calories per serving
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Ingrediants
For the lasagna
- 7-8 sheets or about 200 g of fresh pasta
- Q.b. of salt
- 100 g of Genoese pesto
- 200 g of Fontina cheese
- 400 g of potatoes
- 400 g of carrots
- 400 g of zucchini
For the Light Béchamel
- 700 ml of milk
- 55 g of cornstarch or type 00 white flour
- Q.b. of salt
- Q.b. of pepper
- 1 grated nutmeg
Materials Needed
- Pans
- Pyrex pan with dimensions of 20 x 25 cm
- Chopping board
- Knife or mandolin
- Casserole
- Vegetable peeler
- Whip
- Mixer
- Colander
- Skimmer
- Aluminum
Preparation
Please note
To prepare this recipe we suggest the use of ready-made fresh pasta. In any case, it is possible to prepare pasta at home by following the instructions on THIS VIDEO.
You can buy thin fresh pasta or thicker pasta: extra-thin pasta can be used immediately, while thicker pasta requires preliminary cooking in boiling water for a few moments.- First, clean the vegetables: wash the carrots, courgettes and potatoes. Peel the carrots and cut them horizontally into thin slices, possibly with the help of a mandolin to obtain regular slices. Peel the potatoes and obtain 4-5 mm thick slices. Remove the ends from the courgettes and cut them into slices.
- Bring plenty of water to a boil and add salt to taste.
- Pre-cook the carrots and potato slices separately for 4 minutes (starting from boiling). Drain the vegetables with the help of a slotted spoon.
- Heat a pan and grill the vegetables. Start with the courgettes: arrange the slices of vegetables side by side, and turn them often until golden brown. It is recommended to be careful not to burn them. Then sear the carrots and potato slices for 2-3 minutes. When grilling, it is not necessary to add oil.
Did you know that
The pre-cooking of carrots and potatoes is essential to speed up the times and avoid that the vegetables remain too hard inside. The preliminary boiling is not essential for courgettes, which in fact can be browned directly in a pan (or on the grill).- Combine the vegetables in three different dishes and lightly salt.
- Blend the Fontina cheese (or another stretched curd cheese).
- Now prepare the light béchamel. Heat 600 ml of milk in a saucepan and season with salt and pepper. Flavor with nutmeg. Dissolve the white flour in the remaining cold milk. When the milk in the saucepan starts to boil, pour the dissolved starch and stir until it boils. As an alternative to the classic béchamel, you can use the aurora sauce (béchamel flavored with tomato).
- At this point, proceed with the preparation of the lasagna.
- Pour a spoonful of béchamel on the bottom of a Pyrex pan, then place a sheet of fresh pasta on it. Spread a little more béchamel and stuff with slices of zucchini. Add a handful of minced cheese and a few teaspoons of pesto alla genovese.
- Cover with fresh pasta, stuff with bechamel, grilled carrots, pesto and cheese. Proceed with another layer of pasta, bechamel, grilled potatoes and pesto. If other vegetables are left over, make another layer with the remaining ingredients.
- Finish with a sheet of fresh pasta, béchamel and mixed vegetables.
- Cover with aluminum foil and cook at 180 ° C for 30 minutes. 10 minutes before the end of cooking, remove the aluminum foil and allow the lasagna to brown.
- Wait 15 minutes and cut the lasagna.
- Serve.
Alice's comment - PersonalCooker
What a delicious smell! Now we can serve our vegetable lasagna: the beauty of this dish is that it can also be prepared a few days in advance and cooked at the last moment. In fact, to improve the presentation, I suggest you cook it the day before, let it cool. , to cut it into slices and to heat it only when your guests arrive: the portions will be impeccable !!Nutritional values and Health Comment on the recipe
Vegetable Lasagna with Genovese Pesto are a not too caloric gratin first course, although it is necessary to keep in mind that the values shown here are the translation of raw foods (obviously more hydrated and less energetic).
Energy is mainly supplied by carbohydrates and lipids, while proteins play a less important role. Fatty acids are mainly unsaturated, cholesterol is not very relevant and fibers are present in an average quantity.
These Lasagna can also occasionally be used in the diet of overweight subjects and those suffering from metabolic diseases, but they are not suitable for diet against celiac disease and lactose intolerance; they are to be excluded from the diet of the vegan but not of the vegetarian.
The average portion of Lasagna with Vegetables with Genovese Pesto is about 250-300g (290-350kcal).
