There are as many variations on lasagna as there are cooks. This vegetarian lasagna recipe is light and refreshing, and will be perfect in the hotter months, when a richer meaty lasagna would simply be too much.
Prep Time: 30 minutes
Cook Time: 35 minutes
Ingredients:
- 10 ounces (250 g) fresh lasagna
- 10 ounces (250 g) cherry tomatoes, sliced
- 1 1/2 pounds (700 g) round eggplants
- 2/3 pound (300 g) robiola (a mild slightly runny soft creamy cheese)
- 4 tablespoons milk
- 1/4 pound (100 g) baby spinach leaves
- 1 cup (50 g) freshly grated Parmigiano
- A small bunch of chives, chopped
- 6 tablespoons olive oil
- Salt and pepper to taste
Preparation:
Trim the ends of the eggplants, slice them into quarter-inch (half cm) slices, put them in a colander, and sprinkle them with salt. Let them rest for about an hour, rinse them, pat them dry, and grill them on a lightly oiled cast iron griddle for a couple of minutes per side, seasoning them with salt and pepper as they come off the griddle.
Slice the tomatoes and wash the spinach.
Put the robiola in a bowl, work the milk into it, and then add the chopped chives.
While you are doing this, bring pasta water to a boil, lightly salt it, add a drop of oil to it, and cook the lasagna, a few sheets at a time; remove them with a slotted spoon when they are al dente and put them on a clean cloth to cool.
Lightly oil an oven ish large enough to contain the ingredients and lay down a layer of lasagna, followed by a little of the robiola mixture, evenly distributed, and then eggplant, tomatoes, grated cheese, and a drizzl of olive oil. Repeat the sequence until all is used up, drizzle the last of the oil over the top, and bake in a preheated 400 F (200 C) oven for about 15 minutes. Serve at once.
The wine? White, and I might go with a Vernaccia di San Gimignano, and more specifically Montenidoli’s Vernaccia Fiore
Yield: 4-6 servings vegetarian lasagna.
Slice the tomatoes and wash the spinach.
Put the robiola in a bowl, work the milk into it, and then add the chopped chives.
While you are doing this, bring pasta water to a boil, lightly salt it, add a drop of oil to it, and cook the lasagna, a few sheets at a time; remove them with a slotted spoon when they are al dente and put them on a clean cloth to cool.
Lightly oil an oven ish large enough to contain the ingredients and lay down a layer of lasagna, followed by a little of the robiola mixture, evenly distributed, and then eggplant, tomatoes, grated cheese, and a drizzl of olive oil. Repeat the sequence until all is used up, drizzle the last of the oil over the top, and bake in a preheated 400 F (200 C) oven for about 15 minutes. Serve at once.
The wine? White, and I might go with a Vernaccia di San Gimignano, and more specifically Montenidoli’s Vernaccia Fiore
Yield: 4-6 servings vegetarian lasagna.
