Medium
4 people
90 min
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.
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