Crispy lasagne with vegetables and hazelnut crust
2 servings
60 minutes
Recipe from Tiziano Cadziolo, brand chef of the Scrocchiarella pizzeria.
1
Prepare tomato sauce. Finely chop the garlic and sauté in olive oil until translucent. Add crushed tomatoes and 0.5 teaspoon of dried basil. Bring to a boil and cook for about 20 minutes until the sauce reduces by about a third and thickens.
- Garlic: 1 clove
- Extra virgin olive oil: 75 ml
- Plum tomatoes in their own juice: 300 g
- Dried basil: 0.5 teaspoon
2
Cut the leek (only the white part) into strips.
- Leek: 50 g
3
Also chop the carrot and celery.
- Carrot: 50 g
- Celery: 20 g
4
Cut zucchini, sweet pepper, and eggplants into 5 mm cubes.
- Zucchini: 50 g
- Sweet pepper: 65 g
- Eggplants: 50 g
5
Heat olive oil in a pan, add thyme, and when it releases its aroma, add carrot, celery, and leek. Sauté until soft.
- Extra virgin olive oil: 75 ml
- Thyme: 1 sprig
- Carrot: 50 g
- Celery: 20 g
- Leek: 50 g
6
Place eggplant, pepper, and zucchini in the skillet. Fry everything together, stirring, until golden brown.
- Eggplants: 50 g
- Sweet pepper: 65 g
- Zucchini: 50 g
7
Add about 200 ml of tomato sauce, salt, pepper, oregano, and vegetable broth. Cook until ready, adding chopped basil and parsley at the end. Remove thyme from the finished stew.
- Tomato sauce: 100 g
- Salt: to taste
- Ground black pepper: to taste
- Oregano: pinch
- Vegetable broth: 60 ml
- Basil: 1 g
- Parsley: 1 g
- Thyme: 1 sprig
8
Assemble the lasagna. Cut the dough into squares to fit the baking dish.
- Filo dough: 1 piece
9
Grease the mold with melted butter using a brush. Layer 2 sheets of phyllo dough on top, then add vegetable stew, followed by 1 sheet of dough. Assemble the lasagna with seven to eight layers. Top with 2 sheets of dough and brush with melted butter.
- Extra virgin olive oil: 75 ml
- Filo dough: 1 piece
10
Send the lasagna to a preheated oven at 180 degrees for 25-30 minutes, it should brown nicely.
11
Before serving, drizzle the lasagna with tomato sauce and sprinkle with hazelnuts.
- Tomato sauce: 100 g
- Chopped roasted hazelnuts: 30 g