LASAGNE WITH VEGETABLES
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Ingredients for 4/6 servings
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Home made pasta : 36 oz all purpose flour-8 eggs-1 teaspoon
olive oil-a pinch of salt.
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Pour the flour in a mound on a marble or formica surface.
Made a well in the middle an break in the eggs, salt and oil.
Beat the eggs lightly with a fork and start mixing the eggs
into the flour in a circular movement with your fingers.
Keep working until you have obtained a well combined, doughy
ball. When necessary add a little water. Sprinkle with flour,
cover with a damp cloth and let it rest for a couple of hours
in a cool place. Thin out 12 1/2oz of pasta with a rolling pin.
Cut up in disks of about 3 inches.
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Cook in salted water for 1 minute. Remove from hot water,
place in cold water then lay the disc on a damp cloth.
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3 1/2 oz asparagus tips parboiled and cut in half-2 oz pumpkin flowers cut
in stripes-7 oz zucchini thinly sliced-9
oz eggplants thinly sliced-7 oz porcini mushrooms ( or
whatever available )-7 oz cherry tomatoes-9 oz buffalo
mozzarella cut in cubes-1 1/2 oz basil leaves minced- 2 1/2
oz grated Parmesan cheese-2 garlic cloves-extra virgin oil.
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Saute in a pan with oil the zucchini, eggplants, pumpkin flowers
and asparagus tips ( you can grill them if preferred ).
Adjust of salt and pepper.
Saute in oil one garlic clove ( discard or, if you like garlic, you
can mince it very thinly and leave it in the pan ).
Add the tomatoes cut in four. Cook for a few minutes, add salt
and pepper. In olive oil with one garlic clove saute the
mushrooms for a few minutes.
In a small greased oven-proof dish place one pasta disc, add
Mozzarella, Parmesan, minced basil, the vegetables and a
little tomato. Cover with another pasta disc and continue with
the same procedure.
Top with Mozzarella, tomato and grated parmesan.
Place in pre-heated oven at 400 degrees for 8 minutes.
Serve with fresh basil leaves.
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