Vegetable Lasagna Stacks with 3 Sauces
Ingredients
- For the pepper sauce
- 1 yellow Bell pepper
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- salt
- freshly ground pepper
- 75 milliliters Whipped cream
- 8 leaflets Basil
- For the dough
- 250 grams Pastry flour
- 1 tsp salt
- 2 eggs
- 1 tsp olive oil
- vegetable oil (for frying)
- Basil (for garnish)
- For the zucchini sauce
- 1 small Zucchini
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- salt
- freshly ground pepper
- 100 milliliters Whipped cream
- ½ tsp thyme
- For the tomato sauce
- 2 Beefsteak tomato
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- salt
- freshly ground pepper
- 1 pinch sugar
- 1 Tbsp lemon juice
- 75 milliliters Whipped cream
Preparation steps
Pile flour on a work surface and sprinkle with salt and form a well in the middle. Break eggs one by one into the well and mix gradually with oil and flour to form a dough. Knead dough vigorously until dough is smooth and glossy. Cover and let rest for about 30 minutes.
For the zucchini sauce, rinse zucchini, drain and wipe dry and cut into 1 cm (approximately 1/3 inch) cubes. Peel shallots and garlic and chop finely. Heat oil in a pan and sauté shallots and garlic. Add zucchini to pan. Season with salt and pepper and add cream and cook for about 4 minutes. Season with thyme.
For the pepper sauce, rinse peppers, drain and wipe dry, halve and remove seeds and stems and ribs and cut into 1 cm (approximately 1/3 inch) cubes. Heat oil in a pan and sauté shallots and garlic. Add peppers to pan. Season with salt and pepper and add cream and cook for about 3 minutes. Chop basil finely and add to sauce.
For the tomato sauce, rinse tomatoes, drain and pat dry and halve and remove seeds and cut into 1 cm (approximately 1/3 inch) cubes. Heat oil in a pan and sauté shallots and garlic. Add diced tomatoes to pan and cook briefly and season with salt and pepper and add cream. Simmer for about 2 minutes and season with lemon juice and sugar.
On a lightly floured surface, roll out pasta dough into a very thin sheet and cut out 28 circles, each about 8 cm (approximately 3 inches) diameter. In a deep, heavy skillet, fry 4 pasta circles in hot oil and drain on paper towels and keep warm in preheated oven at 70°C (approximately 160°F). Cook remaining 24 pasta circles in boiling, salted water for 1-2 minutes and drain in a colander. For the first layer, place a cooked pasta circle on a warm dish and spread with 1 tablespoon tomato sauce. For the second layer, place a cooked pasta circle over tomato sauce and spread with 1 tablespoon zucchini sauce. For the third layer, place a cooked pasta circle over zucchini sauce and spread with 1 tablespoon pepper sauce. For the fourth layer, place a cooked pasta circle over pepper sauce and spread with 1 tablespoon zucchini sauce. For the fifth layer, place one cooked pasta circle over zucchini sauce and spread with tomato sauce. For the sixth layer, place one cooked pasta circle over tomato sauce. Place a fried pasta circle on top of cooked pasta circle. Garnish with basil. Repeat steps to make 3 additional lasagna servings and serve hot.
