A recipe for a nourishing, delicately-flavoured dish with captivating colours.
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INGREDIENTS |
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Lasagne La Collezione Barilla |
10 no. |
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Whole milk |
700 |
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g |
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White button mushrooms |
150 |
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g |
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Zucchini (Italian squash) |
150 |
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g |
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Broccoli |
100 |
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g |
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Celery |
70 |
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g |
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Butter |
55 |
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g |
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Diced onion |
50 |
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g |
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Grated Parmigiano Reggiano cheese |
50 |
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g |
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Wheat Flour |
45 |
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g |
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Artichoke hearts |
2 |
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no. |
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Carrot |
1 |
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no. |
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Extra virgin olive oil |
2 |
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tablespoons |
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Saffron |
2 |
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packets |
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Dry white wine |
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to taste |
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Salt |
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to taste |
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Pepper |
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to taste |
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Red pepper |
25 |
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g |
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Yellow peppers |
25 |
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g |
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PREPARATION |
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| 1. |
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Finely dice all the vegetables, with the exception of the artichokes, zucchini and mushrooms, which should be cut into large slices.In a large pan, brown the onion, celery and carrot in some oil. |
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| 2. |
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Add the artichokes, zucchini and mushrooms, salt to taste. Mix in the peppers, then allow the mixture to simmer for about 10 minutes. |
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| 3. |
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In the meantime, melt the butter in a small pan, stir in the flour then pour in the hot milk. Bring to a boil, add salt and pepper, then pour into the vegetable sauce together with the powdered saffron. |
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| 4. |
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Grease an oven dish, then pour in a layer of sauce and some Parmigiano Reggiano, then a layer of uncooked Lasagne La Collezione Barilla. Alternate the layers, ending with plenty of sauce and grated Parmigiano Reggiano cheese. |
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| 5. |
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Cook in the oven for 20 minutes at 200/220°C. Remove from the oven 10 minutes before serving. |
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CHEF'S NOTE |
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If available, prefer natural saffron instead of the powdered variety (which is less flavoursome). |
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Wine selection is subjective for this type of vegetarian sauce. In any case, prefer a fragrant, slightly bubbly white, such as a Souvignon dei Colli di Parma or a Riesling Renano Lombardo. |
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