Vegetable Lasagna

It is a healthy and light idea, which retains the scent of summer thanks to the colors and scents of the Mediterranean. The recipe combines rustic and genuine flavors with a touch of sophistication. The lasagna is enriched with layers of egg pasta that blend perfectly with a delicate and creamy ricotta cream, confit tomatoes baked in the oven at low temperature and caramelized with sugar, similar to roasted tomatoes but even tastier. The rich Parmigiano Reggiano with a pleasant flavor will stimulate the taste buds, while the basil, with its spicy and slightly pungent freshness, will complete the dish, offering a unique and unforgettable sensory experience. Lasagna is a dish that reflects Italian culinary creativity and features countless regional variations, all joined by fresh egg pasta sheets. The fillings range from the classics, such as Bolognese, Neapolitan and Sicilian lasagna, to vegetarian versions with artichokes, pumpkin, eggplant and broccoli, up to recipes with fish sauce or lentils and original combinations such as cabbage and pumpkin scented with cinnamon. Lasagna holds a special place in our gastronomic tradition, representing a source of pride. Despite their apparent simplicity, they are a symbol of conviviality and Italianness, typical of the classic Sunday lunch at grandmother's house. Now let's see what we need to make our Vegetable Lasagna. Ingredients for the puff pastry 400 grams of white flour 4 eggs a pinch of salt Ingredients for the ricotta cream 600 grams of fresh cow's milk ricotta 50 ml of fresh whole milk 80 grams of grated Parmigiano Reggiano salt Pepper For the confit cherry tomatoes 400 grams of cherry tomatoes 100 ml of extra virgin olive oil 1 clove of garlic 3 level tablespoons of granulated sugar salt basil You will also need confit cherry tomatoes grated Grana Padano cheese fresh basil a knob of butter Preparation Let's prepare the lasagna starting with the dough: put 400 grams of 00 white flour with 4 eggs and a pinch of salt in the planetary mixer and start kneading. Knead for a long time until you get a smooth and homogeneous dough, then transfer it to the work table and cover it with an upside-down bowl. Let it rest for 30 minutes. After the resting time, roll out the dough into a thin sheet and cut it into rectangles. Let's prepare the confit tomatoes: after washing them, cut them in half and place them on a rectangular baking sheet lined with parchment paper. Sprinkle the surface with salt, sugar and a drizzle of oil flavored with minced garlic. Bake at 80°C for about 3 hours. For the ricotta cream, put the ricotta in a bowl with the cheese, chopped basil leaves and milk. Mix well, season with salt and pepper. Compose the lasagna in a baking dish: spread a thin layer of ricotta cream, then a layer of lasagna sheets, more ricotta, cherry tomatoes and Parmesan cheese. Repeat the layers until all the ingredients are used up. Finish with the ricotta cream, a sprinkling of Parmesan cheese and a few flakes of butter. Bake at 200°C until golden brown. Our Vegetable Lasagna is ready to be served.