Caponata in sour taste
first courses from Italy
Vegan Lasagna homemade
Vegan Lasagna homemade
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
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description
typical Sunday dish vegan version, with fresh homemade pasta and tasty. Great heated!
preparation
step 1
For one thing, prepared the basis for the vegan fresh pasta, in these doses: 400 grams of whole wheat flour with two tablespoons of extra virgin olive oil and 230 ml of water. Do not forget the salt, a pinch is enough.
step 2
Mix the ingredients until a smooth dough, which then will wind into a film and let stand at least one hour at room temperature.
step 3
Meanwhile, prepare the chopped celery and carrots (and onion, if desired), to put in a pan with a little oil Ages. Add the tomato pulp, salted and left to simmer.
step 4
For the sauce: 100 grams of sieved wheat flour and add to 100 ml of extra virgin olive oil, warmed in a saucepan. Boil 1 liter of broth and add stirring with a whisk. Season with salt.
step 5
Wash 4 large zucchini, mondatele and cut into sticks before and then into small pieces. Put them to cook in a pan with olive oil, season with salt and see to it that they become crispy and cook over medium heat.
step 6
Preheat the oven to 200 degrees and then devote to the pasta, which in the meantime will have rested.
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step 7
Divide the dough into three parts and roll (with a rolling pin, or with a pasta machine, how do I) up to a thickness of a few millimeters at most. Then cut each sheet into rectangles.
step 8
Boil salted water in a pot while pulling the pasta and blanched one minute the sheets of dough, taking care to add a little olive oil to the water to prevent it from sticking.
step 9
At this point started to compose the pasta in a large baking sheet. Start with a thin layer of tomato, to prevent it from sticking together and to not add more oil.
step 10
Create the base with the sheets of dough, cover with tomato sauce, add the zucchini and cover everything with the béchamel. Keep it up for the various layers, and then close with dough, sauce and bechamel.
step 11
Sprinkle the surface of the lasagne with breadcrumbs and bake at 200 ° for 30 minutes, plus another 10 at the same temperature but in grill mode: get a crispy crust! They are excellent also heated.
step 12
Keep it up for the various layers (I with these doses I've made 4) and then close with a last layer of dough, sauce and bechamel.
step 13
Sprinkle the surface of the lasagne with breadcrumbs and bake at 200 ° for 30 minutes, plus another 10 at the same temperature but in grill mode: get a crispy crust!