Lasagne di verdure

• Rectangular baking dish (35×23 cm, 13×9 in)
• Multi-purpose oven
• Large and deep steel pot
• Wooden spoon
• Cutting board
• Chef’s knife
• Cheese grater

• 3 small onions (300 g, 12 oz)
• 3 carrots (150 g, 6 oz)
• Celery stalks (100 g, 4 oz)
• 3 cloves of garlic
• 1 small red hot pepper
• 1 can of diced tomatoes (800 g, 28 oz)
• 2 glasses of red wine (25 cl, 8 fl oz)
• Fresh mozzarella (400 g, 1 lb)
• Fresh parmesan (80 g, 3 oz)
• Whipping cream (15 cl, 5 fl oz)
• Bay leaf
• Italian seasoning
• Olive oil

Finely mince the onions, carrots, celery, and hot pepper. In a large and deep steel pot, sauté the minced vegetables in olive oil, with bay leaves and italian seasoning, adding oil when the mixture begins sticking to the pan. When the onions start to brown, add the crushed garlic and allow it to cook.

When all the vegetables are soft, pour the red wine and let some evaporate.

Add the tomatoes and bring the mixture to a simmer.

Turn the heat down to minimum and let the sauce simmer for one or two hours, with regular stirring.

In the meantime, slice the mozzarella and grate the parmesan, and pre-heat the oven to 200 °C (390 °F).

In a rectangular baking dish, spread some of the sauce mixture.

Cover with lasagna pasta.

Top the pasta with slices of mozzarella and add cream on top to fill the gaps.

Repeat the process, alternating between a layer of sauce and a layer of cheese, ending with cheese.

Sprinkle the final layer with parmesan evenly and generously.

Bake for 25 minutes, then set the oven mode to broil for some minutes to brown the cheese.

• Les Lasagnes. FAI DA TE. by Floriana, 2013-02-19.