Our recipe of vegetable lasagna

Nutrition facts

Carbohydrates: 30%

Proteins: 35%

Fats: 35%

Cholesterol: 25%

Ingredients(for four people)

Pasta sheets for lasagna: about 24 sheets

Trevisano chicory: 300gr

Bechamel sauce: 1/2 litre

A half glass of white wine

Salt, pepper, butter, olive oil

1 onion

Grated parmesan, 100gr

150 gr of fresh semi-soft cheese of cow milk

Directions

Preparation of the filling

Wash the chicory and cut it in pieces. Chop the onion finely and put it on a pan with some olive oil. Sauté the chopped onion and the chicory on medium fire till they become soft and light-brown. Pour a half glass of white wine into the pan. After one minute, turn off.

Prepare the bechamel sauce, or utilize the pre-prepared one. For further details, please go to the recipe of traditional Lasagna.

Dice cheese in half centimetre small cubes.

Preparation of lasagna

If you utilize fresh lasagna pasta sheets, cook your sheets in at least one litre of boiling water with a pinch of salt for one or two minutes.

Take a rectangular baking pan. The dimensions of the pan must be compatible with the dimensions of your pasta sheets.

Grease the bottom of the pan with some olive oil and bechamel sauce. This will prevent the first layer of pasta sheet from getting stuck to the bottom of the pan while baking.

Make the first layer of pasta sheets. On this first layer of pasta sheet, spread some bechamel, some Trevisano chicory, some cheese, some Parmisan. Again, make a second pasta layer, and again, spread some bechamel, some Trevisano chicory, some cheese, some Parmisan. Go on with layers till ingredients are finished. The layers of pasta must be at least four. Usually they are six. Once got to the last layer, top with some bechamel sauce. Spread some grated Parmisan on the top of the filling.

Bake at 200 degrees for 30 minutes. Check lasagna sometimes; your lasagna are ready when there is a thin golden crust over there.