Crispy Vegetable Lasagna with Hazelnut Crust
Pasta and Pizza • Italian
Description
Recipe by John Smith, executive chef at a local pizzeria.
Ingredients
- Phyllo Dough 1 piece
- Fresh basil leaves ½ spoons
- Chopped almonds 0 oz
- Crushed Tomatoes in Their Own Juice 10 oz
- Thyme 1 sprig
- Sweet Pepper 0 oz
- Leek 0 oz
- Courgette 0 oz
- Carrot 0 oz
- Eggplants 0 oz
- Celery salt 0 oz
- Garlic 1 clove
- Oregano a pinch
- Olive Oil 5 fl oz
- Passata Tomato Sauce 5 oz
- Chicken Broth 0 fl oz
- Basil 0 oz
- Parsley 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare the tomato sauce. Finely chop the garlic and sauté it in olive oil until translucent. Add the crushed tomatoes and 0.5 teaspoon of dried basil. Bring to a boil and simmer for about 20 minutes, until the sauce has reduced by about one third and thickened.
Step 2
Slice the white part of the leek into thin strips.
Step 3
Also, chop the carrots and celery.
Step 4
Dice the zucchini, bell pepper, and eggplant into 5 mm cubes.
Step 5
Heat olive oil in a skillet, add thyme, and once it becomes fragrant, add carrots, celery, and leeks. Sauté until softened.
Step 6
Place the eggplant, bell pepper, and zucchini in the skillet. Sauté everything together, stirring, until golden brown.
Step 7
Add approximately 200 ml of tomato sauce, salt, pepper, oregano, and vegetable broth. Cook until ready, adding chopped basil and parsley at the end. Remove the thyme from the finished stew.
Step 8
Assemble the lasagna. Cut the pasta into squares to fit the baking dish.
Step 9
Brush the dish with melted butter. Layer two sheets of filo pastry on top, followed by the vegetable ragout, then add one more sheet of pastry. Continue to assemble the lasagna in seven to eight layers. Top with two sheets of pastry and brush with melted butter.
Step 10
Place the lasagna in a preheated oven at 355°F for 25–30 minutes, until it is nicely golden brown.
Step 11
Before serving, drizzle the lasagna with tomato sauce and sprinkle with hazelnuts.
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