Cheese and Vegetable Ragù Bread Lasagna
Category: Appetizers
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Scamorza (Provola) cheese | 200g |
| Edamer cheese | 200g |
| White bread (Pancarrè) | 12 slices |
| Carrots | 150g |
| Zucchini | 150g |
| Peas (fresh or frozen) | 85g |
| Fine salt | to taste |
| Black pepper | to taste |
| Extra virgin olive oil | 20g |
| Whole milk | 500g |
| Butter | 40g |
| All-purpose flour | 25g |
| Nutmeg | to taste |
Instructions:
-
Prepare the Vegetables:
- Begin by thoroughly washing the vegetables under cold running water. Peel the carrots, then cut them into thin julienne strips.
- Trim the zucchini and cut them into small cubes, approximately 4 mm in size.
- If using fresh peas, shell them. Bring a pot of salted water to a boil and blanch the peas for about 3-4 minutes until tender.
- Once the peas are cooked, drain them and set them aside. Let all the vegetables cool down.
-
Make the Ragù:
- In a large skillet, heat the extra virgin olive oil over medium heat.
- Add the carrots and zucchini to the pan, cooking until they start to soften (about 5-7 minutes).
- Add the peas to the pan and stir to combine. Season with salt and black pepper to taste, and cook for an additional minute. Set the ragù aside.
-
Prepare the Béchamel Sauce:
- In a separate saucepan, melt the butter over low heat. Once melted, sprinkle in the flour, stirring constantly with a whisk to avoid lumps. Continue cooking for 1-2 minutes to create a roux.
- Gradually add the milk to the roux, stirring continuously to keep the mixture smooth. Add a pinch of nutmeg and stir to infuse the sauce with a subtle aroma.
- Continue cooking the béchamel on low heat for about 5-6 minutes, or until it thickens to a creamy consistency. Season with salt and pepper to taste.
-
Assemble the Lasagna:
- Preheat your oven to 180°C (350°F).
- Start assembling the lasagna by spreading a thin layer of béchamel sauce at the bottom of a baking dish.
- Place a layer of white bread slices over the sauce, covering the entire bottom.
- Spread a portion of the vegetable ragù over the bread slices, then layer some thinly sliced Edamer cheese on top.
- Repeat the layers, alternating bread, ragù, and cheese until all ingredients are used, finishing with a layer of béchamel sauce on top.
-
Final Touch:
- Grate the remaining scamorza (provola) cheese and sprinkle it generously over the top layer of béchamel sauce for a beautiful golden finish when baked.
-
Bake:
- Place the assembled lasagna in the oven and bake for about 25-30 minutes, or until the top is golden and bubbly.
- Let it rest for 5 minutes before slicing and serving.
Tips:
- For a richer flavor, feel free to experiment with other cheeses such as mozzarella or parmesan to complement the scamorza and Edamer.
- If you prefer a gluten-free version, use gluten-free bread or skip the bread layer and substitute with layers of thinly sliced potatoes.
Enjoy your delicious Lasagne di Pancarrè con Formaggio e Ragù di Verdure, a comforting dish that perfectly balances creamy béchamel, melted cheese, and savory vegetables for an unforgettable appetizer!
