Petitchef

Sunday lunch # 4 - three flower lasagna

Main Dish
4 servings
25 min
30 min
Very Easy
A quick and easy dishes for a tasty lunch.

Ingredients

Number of serving: 4
4 sheets of pasta for lasagna



1 stalk of celery

200 g broccoli

100 g cauliflower 1/2 onion

200 g strachino cheese

100 ml milk

50 g grated Grana or Parmigiano cheese

extra virgin olive oil

salt

Preparation

  • Separate the broccoli and cauliflowers into smallest florets.
  • Chop finely the onion and saute with 2 tablespoons of EVOO in a deep skillet. Add the zucchini, the carrot and celery and stirfry for 5 minutes.
  • Add the white cauliflower florets and continue to stirfry. After 5 more minutes add the broccoli and the green cauliflower. Salt to taste.
  • Cook covered for about 10 minutes at medium-low heat, adding 2 tablespoons of water occasionally, so that the vegetables cook slowly but do not get mushy or overcooked.
  • Combine the stracchino cheese with milk and 15 g grated cheese, and a pinch of salt, and process with an immersion blender until smooth.
  • Oil a deep baking dish (mine is 20x15 cm) and spread some vegetables and a little cheese sauce. Place one sheet of pasta, top with 1/3 of vegetables and some cheese sauce. Sprinkle generously with grated parmigiano cheese.
  • Continue in this order until you've finished all ingredients. Finish with the cheese sauce and grated Parmigiano on top. Bake in an oven preheated to 200°C for about 25 minutes. Let it cool a little before serving.





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