Lasagna is one of the oldest types of pasta, given one of the first recorded recipes is attributed to as early as the 14th century! Hailing from Italy's Naples, lasagna is an easy and filling dish that will please even the most demanding of palates.
Read on for a scrumptious vegetable lasagne that will award you many a "è delizioso!" praise from anyone who tries your home-cooked version.
Ingredients for 6 persons
- 2/3 of a lasagna package
- 2 small zucchini sliced diagonally
- 2 carrots chopped in small pieces
- 1 aubergine sliced diagonally
- 1 finely sliced onion
- 6 white mushrooms chopped up
- Olive oil
- Salt & Pepper
- 1/2 glass of white wine
- Parsley, finely sliced
- 80 ml cream
- 1 KYKNOS Tomato sauce with Kalamata olives
- 250 gr of grated kaseri cheese
- 120 gr of grated kefalotiri cheese
Saute the vegetables with olive oil and finish off with the wine.
Add in the KYKNOS Tomato sauce with Kalamata olives, salt, pepper and the parsley.
Make three layers in a baking pan, using the lasagna - sauce - kaseri cheese.
At the end add the cream, cover with non-stick cooking paper and aluminium foil and bake in a preheated oven at 180 °C for 35 minutes.
Uncover the baking pan and sprinkle the kefalotiri cheese on top. Bake for another 5 minutes approximately, until golden brown.
Let the lasagna cool off a little, then cut in portions and serve up!