Light Lasagna

 Light Lasagna

Preparation time: 25 minutes

Cooking time: 50 minutes

Servings: for 4 people

Ingredients 

• 250 grams of fresh pasta for lasagna
• 1 zucchine
• 1 little eggplant
• 1 leek, 1 carrot
• 1 celery stalk 
• 1/2 onion
• 3 tablespoons of Parmigiano Reggiano
• 4 tablespoons extra virgin olive oil
• 150 grams of tomato pulp, salt
• 250 grams of light béchamel sauce

Preparations:

1. Peel the eggplant, slice it into thin slices and pass it on the grill. Cut the carrots, zucchine, celery and leek into cubes. 
2. Heat 3 tablespoons of oil in a frying pan and fry the chopped onion.
3. When it starts to take on colour, add the other vegetables and let it fry over medium heat for 10 minutes. 
4. Then add the tomato pulp, salt lightly and continue cooking for about 15 minutes. 
5. Boil the pasta in plenty of salted water, set boiling time according to package, then drain and let it cool in cold water.
6. Roll it out on a tea towel to let it dry.
7. Grease a baking sheet with the remaining oil and settle in layers pasta, sauce, eggplant and vegetables.
8. Finish with a layer of pasta, spread with béchamel sauce and sprinkle with cheese.
9. Bake in the oven at 200° until the surface is golden.
10. Serve hot and enjoy.