Baked pasta (veg.)

Baked pasta (veg.)

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  • A can of peeled tomatoes
  • 2 zucchini, a dozen of cultivated mushrooms
  • About 15 sheets of fresh pasta
  • 400 gr. Besciamella
  • Parmesan
  • Oil, salt, pepper, paprika, 2 cloves garlic


    This is an apetizing recipe liked by everybody, including children. I serve it as a unique dish because I use the fresh egg pasta and to the tomato sauce zucchini and mushrooms. It is a great alternative to meat. The execution is trivial. Start with the sauce by frying the veggies in oil, chopped garlic and a pinch of paprika. Add a little of white wine and when dry, add the peeled tomatoes and a glass of water. Let it cook for about 40 minutes. At this point, I blend the sauce with the immersion blender. I do it because otherwise my daughter would begin to discard the zucchini and mushrooms…

    Then, I prepare the besciamella sauce in the usual way and I compose the lasagna. I put on the bottom of a baking dish, the butter into small pieces, then the pasta sheets, the sauce, the besciamella and the parmesan until the last layer where I put before the sauce and then the besciamella and parmesan. I cook in the oven at 165 ° for about 30 minutes. You’ll see the kids will love it!!!!


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