Lasagne di Verdure

Name: Lasagne di Verdure
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 12 sheets egg lasagna; 1 zucchini; 1 eggplant; 2 roasted peppers; 400 ml tomato passata; 200 g mozzarella; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Lasagne di Verdure is a delightful expression of Italy's vegetable bounty, often found gracing tables in regions where the sun ripens the produce to perfection. Traditionally baked in vegetable ovens, this dish transforms simple ingredients into a layered masterpiece that resonates with the warmth of Italian hospitality.

Each bite of Lasagne di Verdure should be a gentle symphony of textures and flavors: the creamy mozzarella melting into the rich tomato passata, with tender slices of zucchini and eggplant providing a satisfying contrast. The roasted peppers add a subtle sweetness, harmonizing beautifully with the savory notes of the egg lasagna sheets. A dash of fine sea salt ties the elements together, creating a dish that's both comforting and vibrant.

Ingredients

12 sheetsegg lasagna
1zucchini
1eggplant
2roasted peppers
400 mltomato passata
200 gmozzarella
to tastefine sea salt

Method

Start by bringing a large pot of water to a rolling boil. Add a generous pinch of fine sea salt to the water, which should taste slightly salty like the sea. This will season the lasagna sheets as they cook, enhancing their flavor.
While the water is coming to a boil, prepare the vegetables. Slice 1 zucchini and 1 eggplant into thin rounds, about 1/4 inch thick. Dice the 2 roasted peppers into small pieces. These vegetables will form the layers of your lasagne di verdure.
In a wide pan over medium heat, add a drizzle of olive oil. Once the oil shimmers, add the sliced zucchini and eggplant. Cook until they are tender and lightly browned, about 5-7 minutes, stirring occasionally. Add the diced roasted peppers and 400 ml of tomato passata to the pan. Stir to combine and let it simmer gently. Taste and season with fine sea salt as needed. The sauce should be slightly thickened and fragrant.
Once the water is boiling, add the 12 sheets of egg lasagna to the pot. Boil them until they are just shy of al dente, which means they should be pliable but still firm to the bite. Reserve a cup of the starchy pasta water before draining the lasagna sheets.
Preheat your oven to 180°C (350°F). In a baking dish, begin layering the lasagne. Start with a thin layer of the vegetable sauce at the bottom, followed by a layer of lasagna sheets. Tear 200 g of mozzarella into pieces and sprinkle some over the pasta. Repeat the layers, finishing with a layer of sauce and mozzarella on top.
If the sauce seems too thick, add a splash of the reserved pasta water to loosen it slightly. This will help the lasagna sheets absorb the flavors and cook evenly in the oven. Cover the baking dish with aluminum foil to prevent the top from browning too quickly.
Bake the lasagne di verdure in the preheated oven for about 25-30 minutes, or until the mozzarella is melted and bubbly, and the top is golden brown. Let it rest for a few minutes before serving, allowing the layers to settle and the flavors to meld.