Lasagne Végétarienne À L’escalivade Catalane De Légumes Confits, Gratinée Aux Deux Fromages Recipe
Catalonian style glazed vegetables lasagna, Manchego and parmigiano cheese gratin
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Ingredients
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Pasta
Vegetable Filling
Cheese Mixture
Sauce
Method
Preparation
Prepare the Vegetables
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent. Add eggplant, zucchini, red and yellow bell peppers. Season with salt, pepper, oregano, and cook until vegetables are tender. Stir in fresh basil, then remove from heat.
Make the Cheese Mixture
In a bowl, combine ricotta cheese, grated Manchego, grated Parmigiano, egg, and nutmeg. Mix well until smooth.
Assembly
Layer the Lasagna
Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Place 3 lasagna sheets on top. Layer half of the vegetable mixture, followed by half of the cheese mixture, and then a third of the marinara sauce. Repeat layers, finishing with 3 lasagna sheets and remaining marinara sauce on top.
Add Cheese Topping
Sprinkle the remaining Manchego and Parmigiano cheeses on top of the final layer of sauce.
Baking
Bake the Lasagna
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes or until the top is golden and bubbling.
Cool and Serve
Let the lasagna cool for about 10 minutes before slicing. Serve warm and enjoy!
