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Recipe Categories : | Italian
| Lasagne | MAIN
INDEX |
Preparation Time : 45 minutes Cooking
Time : 60 minutes Serves : 6
Ingredients :
- 2 carrots
- 2 stalks celery
- 2 fresh young onions
- 1 pepper
- 1 little eggplant (aubergines)
- 2 little zucchini (courgettes)
- 1 400 g (14 oz) can red beans
- 700 ml (25 fl oz - 3 cups) tomato purée
- 200 ml (7 fl oz - ¾ cup ) white wine
- 4 tbsp dried chives
- 4 tspn dried bay leaves, chopped
- 2 tspn dried marjoram
- 2 tspn dried tarragon
- 4 tbsp fresh parsley, finely chopped
- Some fresh basil leaves
- 12 tbsp extra virgin olive oil
- 250 g (8½ oz) mozzarella cheese
- Green lasagna
- Dry breadcrumbs
- Salt
Preparation and Cooking Instructions :
- Clean all the vegetables, wash and cut into very little pieces. They
should have the size of a pea. You could also chop them with a food
processor. Before cutting pepper, remember to remove its seeds; remember
also to remove the central part of zucchini and eggplant.
- Put carrots, celery, onions, pepper, eggplant and zucchini, all chopped,
in a large saucepan together with wine, aromatic herbs, parsley, tomato
purée and oil. Add some water, season to taste with salt and cook, half-covered,
over a gentle heat for at least 30 minutes. Stir with a wooden spoon
now and then. If necessary, add other warm water. Few minutes before
the end of cooking pour beans and chopped basil into the sauce.
- You have to buy lasagna ready to use in baking dish; that is, it isn't
necessary to boil them before baking. Cube mozzarella. Oil a deep shallow
baking dish and sprinkle with dry breadcrumbs. Preheat oven to 200°C
(400°F). Pour some sauce on the bottom of the baking dish; arrange
pasta over the sauce, pour other sauce and sprinkle cubed mozzarella.
This is your first layer of lasagna. Keep on making other layers in
the same way until you finish all the ingredients. The last ingredient
must be mozzarella.
- Bake for 25-30 minutes. Remove from the oven and let lasagna rest
for some minutes before serving.
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