Vegetarian Lasagnette

Lasagnette di Verdura


1 recipe Fresh Pasta Sheets Small Batch or substitute 4-6 dry lasagna noodles
1 cup Spicy Tomato Sauce or substitute Tomato Sauce
1 recipe Parmesan Béchamel Sauce
4 Tablespoons Olive Oil
6 large Garlic cloves, thickly sliced
½ teaspoon Red Pepper Flakes
1 cup chopped Onion (½ pound)
1 cup diced Carrots (½ pound)
2 cups diced zucchini (1 pound)
¼ cup chopped fresh Basil
1 Tablespoon chopped fresh Sage (or ½ teaspoon dry)
2 teaspoons chopped fresh Rosemary (or 1 teaspoon dry)
½ teaspoon dry Thyme
½ cup White Wine
½ cup chopped Walnuts (optional)
½ teaspoon Salt
½ teaspoon freshly ground Black Pepper
1/3 cup freshly grated Parmesan cheese

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Serves 6
Printable Version
Prepare the Fresh Pasta Sheets. Prepare the Spicy Tomato Sauce. Prepare the Parmesan Bechamel Sauce.
Heat the olive oil in a large skillet or sauté pan over medium high heat. Cook the garlic and red pepper flakes until the garlic is golden brown, about 1 minute. Add the onion and carrots and cook over medium heat until the carrots are tender, 5-7 minutes. Stir in the zucchini and the herbs and cook over medium heat until the flavors are combined, 1-2 minutes. Pour on the white wine , stir and simmer until the liquid is reduced, about 2 minutes more. Stir in the walnuts and the Spicy Tomato Sauce. Season with salt and pepper, bring to a boil, reduce the heat to medium and simmer until the vegetables are tender and the sauce is thick and glossy, 6-8 minutes. Set aside to cool.
Preheat the oven to 450 degrees. Lightly grease 6 individual gratin dishes.
Bring a large pot of salted water to boil. Fill a large bowl with ice water mixed with a few extra tablespoons of olive oil. Cut the pasta sheets into pieces that neatly fit into the gratin dishes. (4" squares for round dishes or 3"x5" rectangles for oval dishes) Cook the pasta squares a few at a time in the boiling water until just al dente- about 1 minute. Scoop out the pasta pieces and immediately plunge them into the ice water. Repeat with the remaining pasta. If you are using dry pasta, cook the whole pieces according to the instructions on the package and then cut them into the correct shape after cooking and cooling. Drain the pasta well and lay flat on a baking sheet or tray. If you are stacking or storing the sheets for later use, be sure and brush or spray each piece with a little extra oil to prevent them from sticking together. Cover with plastic wrap until ready to use.
Place 2 tablespoons of the béchamel sauce at the bottom of each dish. Cover with a square of pasta. Top with 2 tablespoons of the vegetables and tomato sauce and another tablespoon of the béchamel. Repeat with the remaining ingredients, finishing with a final layer of the vegetables. Sprinkle each lasagnette with a tablespoon of Parmesan cheese and bake in the preheated oven for 10 minutes, or until the tops are brown and bubbling.
Remove from the oven and let rest for 3-5 minutes to set before serving.
©2015 Nick Stellino Productions