Vegetarian Lasagna (version III)
Clean all the vegetables, wash and cut into very small 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.
2 stalks celery
1 bell pepper
1 small eggplant
2 small zucchini
1 14-ounce can red beans
3 cups tomato purée
3/4 cup white wine
4 tablespoons dried chives
4 teaspoons dried bay leaves, chopped
2 teaspoons dried marjoram
2 teaspoons dried tarragon
4 tablespoons fresh parsley, finely chopped
some fresh basil leaves
12 tablespoons extra virgin olive oil
8 1/2 ounces mozzarella cheese
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 400ºF. 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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