Vegetarian lasagne with seasonal vegetables
A great classic of Italian cuisine. A beautiful combination of vegetables with autumnal colours and flavours. All from local farms with respect for artisanal quality. A real treat!
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Ingredients
Portions:
4
baking dish
butter for greasing the dish
For the pasta:
1 piece
egg
100 g
white flour
For the vegetable filling:
150 g
butternut squash, diced
100 g
button mushrooms, sliced
1 piece
leek, sliced
0.5 piece
onion, chopped
1 clove
garlic, minced
For the sauce:
50 g
mascarpone
100 ml
whole milk
50 ml
35% cream
50 g
tomato puree
30 g
Parmigiano Reggiano, grated
salt
pepper
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 180°C (350°F).
- In a bowl, mix 1 piece egg with 100 g white flour to create a smooth dough for the pasta. Roll out and cut into sheets.
- In a pan, sauté 0.5 piece chopped onion and 1 clove minced garlic until soft. Add 150 g diced butternut squash, 100 g sliced button mushrooms, and 1 piece sliced leek. Season with salt and pepper, and cook until vegetables are tender.
- In a saucepan, combine 50 g mascarpone, 100 ml whole milk, 50 ml 35% cream, and 50 g tomato puree. Heat gently until the sauce is smooth. Season with salt and pepper.
- Grease a baking dish with butter. Layer pasta sheets, vegetable filling, and sauce. Repeat until all ingredients are used. Top with 30 g grated Parmigiano Reggiano.
- Bake in the preheated oven for 20 minutes until the top is golden and bubbling. Allow to cool slightly before serving.