Sunday lunch #4 - three flower lasagna

Name: Sunday lunch #4 - three flower lasagna
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: En
Ingredients: 4 sheets of pasta for lasagna; 1 zucchini; 1 carrot; 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

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Main Dish

Very Easy

55 min

A quick and easy dishes for a tasty lunch.

Preparation

Preparation25 min

Cook time30 min

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.