Lasagne with stewed vegetables and pesto sauce

This recipe was graciously given to us by Chefaway Italian Cooking Experience. They make delicious private chef dinners and entertaining Italian food demonstrations from mozzarella, pizza, and pasta to gelato. Lasagne with stewed vegetables and pesto sauce is one of their most popular dishes served at the many weddings they cater.

Lasagne with stewed vegetables and pesto

This recipe was graciously given to us by Chefaway Italian Cooking Experience. They make delicious private chef dinners and entertaining Italian food demonstrations from mozzarella, pizza, and pasta to gelato. Lasagne with stewed vegetables and pesto sauce is one of their most popular dishes served at the many weddings they cater.

Lasagne with stewed vegetables and pesto
Yields6 Servings
 5 Zucchini
 3 Onions
 6 Carrots
 300 g Green Peas
 5 Tomatoes
 Extra Virgin Olive Oil
 500 ml Whole Milk
 Cream
 Sunflower oil
 70 g flour
 Grated Parmigiano Reggiano
 200 g pesto
 puff pastry
1

Clean and cut the zucchini, only the green part (the skin), the carrots and the onions.
Cut them all in little thin strips. Pan fry them with extra virgin olive oil.
Boil the green peas.
Cut the tomatoes in little thin strips, remove the seeds.
Put all the vegetables together, add some salt and the pesto sauce.

With what is remained from zucchini, carrots, onions, and tomatoes make a broth by adding 1.5-2 liters of water.
Make them boil for one hour and then filter the broth.

[Preheat the oven to 200°c / 400°F]

Put together one litre of broth, milk 500 ml, cream 200 ml and make them boil.
Add flour 70 grams and sunflower oil 70 grams. Mix all together.
You have obtained a bechamel.
Make the bechamel boil and add some salt and pepper.

Now create the classical lasagna, put one paper of puff pastry and put the
bechamel and the vegetables and some parmigiano reggiano on top then cover with another paper
and do it again.
Lasagna has 6 papers of puff pastry.
Cook into the oven for 15 minutes.
Enjoy.

From Chefaway Italian Cooking Experience

Ingredients

 5 Zucchini
 3 Onions
 6 Carrots
 300 g Green Peas
 5 Tomatoes
 Extra Virgin Olive Oil
 500 ml Whole Milk
 Cream
 Sunflower oil
 70 g flour
 Grated Parmigiano Reggiano
 200 g pesto
 puff pastry

Directions

1

Clean and cut the zucchini, only the green part (the skin), the carrots and the onions.
Cut them all in little thin strips. Pan fry them with extra virgin olive oil.
Boil the green peas.
Cut the tomatoes in little thin strips, remove the seeds.
Put all the vegetables together, add some salt and the pesto sauce.

With what is remained from zucchini, carrots, onions, and tomatoes make a broth by adding 1.5-2 liters of water.
Make them boil for one hour and then filter the broth.

[Preheat the oven to 200°c / 400°F]

Put together one litre of broth, milk 500 ml, cream 200 ml and make them boil.
Add flour 70 grams and sunflower oil 70 grams. Mix all together.
You have obtained a bechamel.
Make the bechamel boil and add some salt and pepper.

Now create the classical lasagna, put one paper of puff pastry and put the
bechamel and the vegetables and some parmigiano reggiano on top then cover with another paper
and do it again.
Lasagna has 6 papers of puff pastry.
Cook into the oven for 15 minutes.
Enjoy.

From Chefaway Italian Cooking Experience

Lasagne with stewed vegetables and pesto sauce

Author: Heather Erica von Bargen

Heather is the host of Casa Pace e Gioia, a holiday rental home with a private pool, olive groves, and grapevines on 8 acres in the countryside hills of Le Marche, Italy.

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