Vegetarian Lasagna

By GialloZafferano · 150 min

Ingredients

Instructions

1. Make the egg pasta: put 1 1/2 cups of flour in a bowl and set aside about 1.7 oz. Beat the eggs in another bowl, add them to the flour and knead until mixed.
2. Knead on a pastry board, adding the reserved flour as needed, until the dough is smooth, firm and elastic. Shape into a ball, wrap it and rest it for 30–60 minutes at cool room temperature.
3. Make the béchamel: melt the 3.5 oz butter gently in a saucepan, add the sifted 0.8 cup flour and stir quickly until a hazelnut-coloured roux forms. Add the boiling milk and stir.
4. Season the béchamel with black pepper, salt and nutmeg, and cook, stirring constantly, for 5–6 minutes until thick enough. Transfer to a bowl and cover with cling film pressed onto the surface.
5. Wash the vegetables. Julienne the carrots and cut the broccoli into florets. Finely slice the red onions. Julienne the zucchini. Slice the mushrooms. Halve the datterino tomatoes.
6. Heat the olive oil in a pan and add the carrots, cook a couple of minutes, then add the broccoli. Deglaze with a little water, cover and cook 3–4 minutes.
7. Add the onions, then the zucchini and mushrooms. Stir occasionally until cooked. Season with salt and pepper, turn off the heat, then stir in the tomatoes and thyme.
8. Divide the rested dough in half and roll it through a pasta machine, thinning it each pass to about 0.08 inches thick. Cut out 8 rectangles measuring 6×8 inches.
9. Blanch the pasta rectangles for 1 minute in slightly salted boiling water, drain and lay them flat on a towel-lined tray without overlapping. Optionally, pass them through cold water first, then spread them on a clean towel.
10. Spread 2–3 tablespoons of béchamel over the bottom of a 12×8-inch baking dish. Lay 2 pasta rectangles side by side, cover with béchamel, sprinkle with grated cheese and add 1/3 of the vegetables.
11. Top with two more sheets of pasta and repeat for two more layers, until all ingredients are used. On the last layer of béchamel, sprinkle with cheese and cover with the vegetables.
12. Bake in a preheated conventional oven at 350°F for 20 minutes, then turn on the grill and cook for 5 more minutes. Take out and serve hot.

Summarized from GialloZafferano's video. Watch it for the details.

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