Vegetarian lasagna with vegetable sauce and Scamorza cheese

Name: Vegetarian lasagna with vegetable sauce and Scamorza cheese - Jeana I.
Ingredients: 1 tomato 50 grams Scamorza cheese 200 grams Ricotta a few fresh basil leaves fresh lasagna sheets For the sauce: 2 red onions 4 garlic cloves 1 leek 3 carrots 2 celery stalks olive oil 2 teaspoons dri

Pasta/Pizza - Vegetarian lasagna with vegetable sauce and Scamorza cheese by Jeana I. - Recipia

Vegetarian Lasagna with Vegetable Sauce and Scamorza Cheese Preparation time: 30 minutes Baking time: 30 minutes (fresh sheets) / 60 minutes (dried sheets) Total time: 1 hour and 30 minutes Number of servings: 6 This vegetarian lasagna is a true feast for the senses, with a rich vegetable sauce and deliciously melting Scamorza cheese. Lasagna comes from Italian culinary tradition but has gained popularity worldwide due to its versatility. It is a perfect dish for those who want to enjoy a hearty and tasty meal without meat. Ingredients For the vegetable sauce: - 2 red onions, finely chopped - 4 garlic cloves, crushed - 1 leek, sliced - 3 carrots, grated - 2 celery stalks, chopped - 30 g dried forest mushrooms (rehydrated) - 1 large eggplant, grated - 70 g tomato paste - 400 g canned tomatoes - 500 g passata (tomato sauce) - 1 bay leaf - 2 tablespoons olive oil - 2 teaspoons dried oregano - 1 teaspoon sugar - 800 ml vegetable broth (or water, but broth provides a richer flavor) For assembly: - 6 fresh lasagna sheets (or dried) - 200 g Ricotta - 1 tomato, sliced - 50 g Scamorza cheese, diced or sliced - A few fresh basil leaves - Olive oil for drizzling Step-by-Step Instructions 1. Rehydrating the mushrooms: Start by rehydrating the dried mushrooms. Place them in a bowl with hot water and let them sit for 20 minutes. This step is crucial as the mushrooms will absorb water and their flavor will enhance the sauce. 2. Preparing the vegetables: While the mushrooms are rehydrating, finely chop the onion, garlic, leek, carrots, and celery. Ensure that the vegetables are cut evenly to cook uniformly. 3. Sautéing the vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped vegetables and sauté for 10 minutes or until they become soft and slightly translucent. Stir frequently to avoid sticking. 4. Adding the eggplant and mushrooms: Grate the eggplant and chop the rehydrated mushrooms, keeping the soaking liquid. Add them to the skillet and cook for 20 minutes, stirring frequently. This will help develop the flavors, and the eggplant will add a creamy texture. 5. Preparing the sauce: After 20 minutes, add the oregano, tomato paste, and bay leaf. Let it simmer for 2-3 minutes, stirring continuously. Then, pour in the reserved liquid from the mushrooms, the canned tomatoes, and passata. Add the sugar to balance the acidity of the tomatoes and pour in the vegetable broth. Let the sauce simmer on low heat for 30-60 minutes until thickened. 6. Transforming the sauce (optional): If you prefer a smoother sauce, use an immersion blender to turn the sauce into a paste. This step is optional but can give a more elegant appearance to the dish. 7. Assembling the lasagna: Preheat the oven to 180 degrees Celsius. In a suitable baking dish, pour 1/3 of the vegetable sauce. Cover with a layer of lasagna sheets, ensuring the entire base is covered. Spread the sheets with Ricotta and add another layer of sauce. Repeat this process, alternating layers of sauce, lasagna sheets, and Ricotta until all ingredients are used, ensuring the last layer is sauce. 8. Decorating: Place the tomato slices on the last layer of sauce, along with the Scamorza cheese. Add the basil leaves drizzled with a little olive oil for extra flavor. 9. Baking: Bake the lasagna in the preheated oven for 30 minutes if using fresh lasagna sheets or 60 minutes for dried ones. When ready, let it cool for a few minutes before slicing. Practical Tips - Variations: You can add other favorite vegetables such as zucchini, bell peppers, or baby spinach to enhance the flavor. - For a special taste: Add some Italian spices or a pinch of chili flakes for a bit of heat. - Serving: This lasagna pairs perfectly with a fresh green salad and a glass of dry white wine or fresh tomato juice. Nutritional Benefits This vegetarian lasagna recipe is not only delicious but also nutritious. The vegetables provide a wide range of vitamins and minerals, while Ricotta and Scamorza cheese add protein and calcium. Additionally, using whole grain pasta can contribute to a higher fiber content. Frequently Asked Questions 1. Can I use store-bought lasagna sheets? Yes, make sure to follow the instructions on the package for the best results. 2. Can the lasagna be frozen? Absolutely! You can freeze the lasagna before baking it. Make sure to cover it well to prevent freezer burn. 3. How can I make the lasagna lighter? Use low-fat cheese or a mix of mascarpone and Ricotta for a lighter version. Personal Note This vegetarian lasagna reminds me of Sunday family meals, where everyone brought a special ingredient. It is a dish that not only nourishes but also unites. I hope you find this recipe as beloved as I do! Cooking is an art, and each recipe tells a story. So let your creativity shine and enjoy every moment spent in the kitchen!

Vegetarian lasagna with vegetable sauce and Scamorza cheese

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