Weekend Inspiration for vegetable lasagna

Ingredients:

De Angelis fresh lasagna pasta

750 ml tomato sauce

250 g ricotta cheese

200 g mushrooms

150 g mozzarella

1 zucchini

2 carrots

1 red bell pepper

2 tablespoons Pesto alla Genovese sauce

1 tablespoon olive oil

Chives

Béchamel sauce

 

Heat the oil in a pan, then add the mushrooms, zucchini, carrots, and bell pepper. Sauté for five minutes, stirring frequently, then add the tomato sauce and cook on low heat for about ten minutes.

Mix the pesto and ricotta. In a baking dish, spread two tablespoons of the vegetable sauce, then place the lasagna sheets on top. Spread half of the ricotta mixture and some vegetable sauce over the lasagna sheets, add mozzarella, then put another layer of lasagna sheets. Repeat the process, finishing with a layer of lasagna sheets, pour the béchamel sauce over, and sprinkle with mozzarella.

Cover with foil and bake for 30 minutes at 190°C, then remove the foil and bake for another 20 minutes.

Enjoy!