We eat too much meat and too little vegetables. Given the enormous advantages of vegetables, nutritionists recommend consuming them every day of the week: vegetables are always good for your health. In terms of healthy eating, we have one more chance, which consists in relying on the consumption of typical seasonal products and even better biological, rich in essential substances for our body. Eat healthy e biological it's healthy! Here is the vegetable garden at the table with a delicious and simple recipe, lasagna from the garden: excellent for i picnic and gite, it is also good served cold!
Lasagna from the garden. The ingredients for 4 people
- 220 grams of thin sheet egg lasagna
- 300 grams of eggplant
- 200 grams of zucchini
- 200 grams of peppers
- 1 package of bechamel
- 100 grams of flour
- 100 grams of basil
- 30 grams of pine nuts
- 30 grams of butter
- 1 San Marzano tomato
- extra virgin olive oil
- bread crumbs
- salt and pepper
Lasagna from the garden. The preparation
Toast the pine nuts in a non-stick pan. Put them in the blender jar and add the chopped basil, a little coarse salt, the raisins and 3 tablespoons of oil. Blend for 5 minutes, adding more oil slowly until you get a consistent pesto.
Cut the aubergines and courgettes into slices after washing and peeling them. Wash the peppers and cut them into strips.
Grease a baking dish and cover it with the sheets of pasta, letting them overflow.
Make a layer with a third of béchamel, a third of pesto, half aubergines, courgettes and peppers. Cover with other sheets and repeat the operation. Fold the lasagna flaps inside and cover with more pasta. Make a last layer of pasta and cover with the béchamel and pesto. Arrange a few slices of vegetables in a radial pattern, alternating them with slices of tomato. Sprinkle vegetables and tomatoes with breadcrumbs, lightly salt the surface of the lasagna and bake in the oven at 180 degrees for 20 minutes.
Leave to rest for ten minutes at room temperature before serving.