Sunday lunch # 4 - three flower lasagna

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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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.