Lasagna with Vegetables

For a white sauce

Components

• 100 gramos de ricotta
• Half a tea cup of skim milk
• One tablespoon of chopped parsley
• Add salt and ground pepper as desired.

Setup mode

1. Blend the ricotta and skimmed milk on high for 1 minute until a smooth, creamy sauce forms.

1. Take the blender mixture and season it with salt and ground pepper. Incorporate the chopped parsley and mix thoroughly. Set aside.

Halt tomato sauce

Components

• 8 fully matured tomatoes
• Half an onion
• 1 teaspoon of oregano
• 4 tablespoons of olive oil

Setup phase

1. Using a knife, score an X on the bottom of the tomatoes. Place them in a pot of boiling water for a few seconds. Prepare a bowl filled with ice water. Take the tomatoes out of the pot and immediately immerse them in the ice water. Gently peel the skin away starting from the X, as the sudden temperature change causes the skin to loosen effortlessly.

1. On a cutting board, slice them in half, take out the seeds, and then chop the halves into cubes.
2. In a medium pan, combine the diced tomatoes, chopped onion, and oregano. Cook over low heat for 10 minutes. Remove from heat, season with salt and black pepper, then stir in the olive oil. Set aside.

For produce

Components

• One carrot
• One zucchini
• One eggplant

Ready state

1. Rinse the carrot under running water. Using a sharp knife, slice it in half. Take off a thin piece from one side of the carrot. Place the carrot on the cutting board with the sliced side down for stability. Make cuts on each side to shape the carrot into a rectangle. Slice the rectangle into thin pieces. Repeat the same steps with the other half of the carrot. Book.

1. Place a small pan with 1/2 liter of water on high heat. Once it boils, add the carrot slices and cook for 2 minutes. Remove from heat and drain the water. Set the carrots aside.
2. On a cutting board, slice the zucchini and eggplant into thin pieces. Set aside.
3. Place the vegetables in a large pan and grill them for 30 seconds. Flip them over and grill for an additional 30 seconds. Take them off the grill and set aside.
4. In a heat-resistant dish, place a layer of vegetables, followed by a layer of white sauce, then another layer of vegetables, and a layer of tomato sauce. Continue layering until all the vegetables are used up. Top with tomato sauce and bake in a preheated oven for 20 minutes.
5. Once the lasagna is cooked, garnish with basil leaves and serve immediately.