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Bread lasagna with vegetables

Chef Danilo Angè

Difficulty: easy

Method: 40'

Cooking: 30'

Difficulty: easy

Method: 40'

Cooking: 30'

Chef Danilo Angè

Difficulty: easy

Method: 40'

Cooking: 30'

Difficulty: easy

Method: 40'

Cooking: 30'

Method

  1. 01 /

    Clean and wash all the vegetables, then cut them into similar-sized cubes.
    Cook them in a frying pan with a little extra virgin olive oil, carefully respecting the different cooking times: put the carrots and peppers in first.
    Season with salt and pepper and then add the courgettes and aubergines, which require faster cooking.
    Add the julienne-cut basil and switch off when the vegetables are soft but still crunchy.
    Cut the mozzarella into small cubes and the bread into thin slices.
    Place the béchamel sauce and a layer of bread slices on the bottom of a buttered baking dish.
    Arrange the lasagne by alternating layers of bread, béchamel sauce, vegetables, Parmesan cheese and mozzarella, finishing with béchamel sauce and a sprinkling of Parmesan cheese on top.
    Bake in a ventilated oven preheated to 220° for about 30 minutes and remove when a golden crust forms on the surface.
    Let them rest 10 minutes before serving.

You can make the lasagne the day before, store in the fridge and then bake au gratin in the oven the next day.

As with most simple recipes, the mistake not to make is not balancing the ingredients.
In this case, the taste, and how the vegetables are cooked must be harmonious.
Do not slice the bread too thickly, as this also contributes to the balance of taste.

Leftover bread lasagne can be stored in the fridge well covered for a couple of days.
You can also keep them in the freezer, defrost in the fridge and then pop them in the oven to reheat when you decide to eat your lasagne.

This tasty recipe is a great way to use up leftover bread from the day before.
Ideal also as a one-course meal, depending on the size of the portion you use.
Ideally, the number of layers should be two, to have a tasty but not overloaded lasagne.
Use seasonal vegetables, mixing them to your taste. If you have a particularly strong-flavoured variety of vegetables, such as asparagus, for example, you can also use just one type of vegetable.
We added basil, but another aromatic herb to your taste would also be fine, as long as it is fresh and fragrant.
Should you prefer a version without béchamel, you can opt for a ricotta sauce for example:
– Heat 10 g of extra virgin olive oil in a saucepan and add 50 g of flour.
– Stir and after 2 minutes slowly add 500 ml milk, stirring with a whisk.
– Once the mixture has thickened, turn off the flame and add the ricotta, stirring until you have a creamy sauce. Season with salt and pepper.

Ingredients for 4 people

1 loaf of durum wheat bread
200 g of courgettes
200 g of peppers
200 g of carrots
200 g of aubergines
1 bunch of basil
80 g grated Parmesan cheese
500 ml of béchamel sauce
200 g mozzarella
20 g butter
Extra virgin olive oil to taste
Salt and pepper to taste

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