in Recipes

Vegetable lasagna a la Ricky

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Ingredients for 2 servings:

  • 1 bunch of soup vegetables
  • 2 zucchinis
  • 1 point tomato(s) (pieces or pizza tomatoes)
  • 125 g mozzarella, possibly more
  • salt and pepper
  • 1 onion(s)
  • 2 cloves garlic
  • Lasagna sheet(s)
  • oil
  • Oregano and basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, you need to chop everything up nice and finely. I used a food processor for this. Then, take a large pot or pan and heat some oil. Add the garlic and onions and sauté. Then add the remaining vegetables and let them simmer. When they’re soft, add the chopped tomatoes. Season everything well. Now grease the dish and layer the lasagna sheets, alternating them with the sauce. Start and finish with the sauce. Finally, slice the mozzarella and spread it on top. Bake for about 30 minutes at 200-220°C.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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