Lasagna with Vegetable Sauce and Grana Padano Riserva
| Difficulty
Medium
|
Preparation  90 min
|
Servings for
4 people
|
Ingredients
250 g (8.8 oz) fresh lasagna
800 ml (27 oz) tomato purée
200 g (7 oz) Grana Padano Riserva
2 carrots
1 celery stalk
3 courgettes (zucchini)
150 g (5.3 oz) peas
1 onion
1 cup white wine
sage
extra virgin olive oil
salt & pepper
Preparation
Fry the chopped onion in a saucepan with a drizzle of extra virgin olive oil.Add the diced carrots, courgettes, celery, and peas, let them simmer together for a few minutes and then add 1 cup of white wine.Pour in the tomato purée, add a few sage leaves and continue cooking for 15-20 minutes on medium heat, seasoning with salt and pepper to taste.
Pour a ladle of sauce into a baking dish, place the first layer of lasagna on top, add a few spoonfuls of vegetable sauce and sprinkle with a handful of grated Grana Padano Riserva.
Repeat this process until you have 4 layers of lasagna, ending with sauce and a handful of grated Grana Padano Riserva on top.Bake in a preheated oven at 180 °C (255 °F) for 20-25 minutes.Serve the lasagna warm.
Related recipes
|
Difficulty |
Preparation |
Servings for |
Composition of Prosciutto San Daniele and red beets on Grana Padano puff
|
Difficulty |
Preparation |
Servings for |
Stuffed potatoes with grappa, Grana Padano mousse, spinach and beef tartare
|
Difficulty |
Preparation |
Servings for |
Saffron risotto and Grana Padano timbales
|
Difficulty |
Preparation |
Servings for |
Macaroni timbale in tomato sauce with bechamel and Grana Padano
←
→
