Vegetable Lasagna Recipe | Food N Bake by Antoine Pisani

Step 1: Prepare Marrows and Carrots

Cut the marrows into thin slices. Peel the carrots and slice them into thin layers using a peeler.

Step 2: Fry Marrows

Heat a pan with a little olive oil. Fry the marrow slices until they are lightly golden brown on both sides. Remove from pan and set aside.

Step 3: Cook Carrots

In the same pan, cook the carrot slices until they are soft. Remove from pan and set aside.

Step 4: Sauté Spinach

Add 200g of spinach to the pan and sauté until it wilts completely. Remove from pan and set aside.

Step 5: Chop Garlic and Onion

Chop the 3 garlic cloves very finely. Chop the onion very finely.

Step 6: Prepare Tomato Sauce

Heat a pan with olive oil. Add the chopped onion and garlic, and fry until softened. Season with salt and pepper. Add 400g of tomato polpa and simmer for about 30 minutes, stirring occasionally. At the end, add some fresh basil and mix well.

Step 7: Prepare Ricotta Mixture

In a bowl, add 400g of ricotta cheese. Add the sautéed spinach and 250g of fresh milk. Mix all ingredients well until combined.

Step 8: Cook Lasagna Sheets

Bring a pot of water to a boil and add 1 tsp of salt. Cook the lasagna sheets one at a time for about 2 minutes each. Remove and set aside.

Step 9: Assemble Lasagna - First Layer

Drizzle a little olive oil at the bottom of a lasagna dish. Spread a layer of tomato sauce. Place a layer of cooked lasagna sheets. Arrange the fried marrow slices on top of the lasagna sheets. Sprinkle with Parmesan cheese.

Step 10: Assemble Lasagna - Second Layer

Spread a layer of the ricotta and spinach mixture over the marrows. Add another layer of tomato sauce. Place another layer of lasagna sheets. Arrange the cooked carrot slices on top. Sprinkle with Parmesan cheese.

Step 11: Assemble Lasagna - Third Layer

Spread another layer of the ricotta and spinach mixture. Add another layer of tomato sauce. Place the final layer of lasagna sheets. Arrange the remaining marrow slices on top. Sprinkle generously with Parmesan cheese.

Step 12: Bake Lasagna

Drizzle olive oil over the top layer of Parmesan cheese. Bake in a preheated oven at 200°C (≈390°F) (approximately 390°F) (392°F (≈200°C) (approximately 200°C)) for 40 minutes, or until golden brown and bubbly.

Step 13: Serve

Once baked, remove the lasagna from the oven. Let it rest for a few minutes before slicing and serving. Garnish with fresh basil if desired. Bon appetit!

• Ensure marrows and carrots are cooked until soft but still have a slight bite for best texture.

• Do not overcook the lasagna sheets; they should be al dente as they will continue to cook in the oven.

• Allow the lasagna to rest for 10-15 minutes after baking before slicing to help it set and prevent it from falling apart.

• Add other vegetables like mushrooms, bell peppers, or eggplant for more variety.

• For a richer flavor, add a layer of béchamel sauce.

• Substitute ricotta with cottage cheese or a vegan alternative for dietary preferences.