Lasagna with vegetables and xinomyzithra cheese Lasagna with vegetables and xinomyzithra cheese

Lasagna with vegetables and xinomyzithra cheese

FOR 1 BAKING DISH 24X30 CM.  minutes
FiveStar: 
Average: 5 (2 votes)

INGREDIENTS

For the vegetable filling

  • 100 gr. olive oil
  • 450 gr. onions, minced
  • 300 gr. carrots, medium diced 
  • 200 gr. red peppers, medium diced 
  • 200 gr. yellow peppers, medium diced 
  • 200 gr. zucchini, medium diced 
  • 40 gr. garlic, minced
  • 200 gr. tomato concassé, fresh
  • 10 gr. basil, minced
  • 400 gr. xinomizithra cheese (or soft, spreadable goat cheese)
  • 500 gr. tomato sauce 
  • salt

For the lasagna

  • 300 gr. lasagna
  • 100 gr. parmesan, grated
  • 200 gr. tomato sauce
  • vegetable filling
  • salt

DIRECTIONS

VIDEO DIRECTIONS

For the vegetable filling

Bring a pot to medium heat, add the olive oil and sauté the onions, carrots and peppers. 

Season with salt and cook until the vegetables soften.

Add the zucchini and sauté until it softens too.

Finally, drop in the garlic and cook until fragrant.

Add the tomato sauce, lower the heat, season with salt again and sugar if needed.

Simmer, stirring regularly, for about 20 minutes. 

Add the basil and the tomato concassé, remove from heat and set aside to cool slightly.

Add the cheese and stir well.

For the lasagna

In a 24x30 cm baking dish, spread the tomato sauce and place over it a layer of lasagna. 

Spread on top of the lasagna half the filling and repeat the process until you have 3 layers of lasagna and 2 layers of filling.

Coat with the remaining tomato sauce and sprinkle with parmesan. 

Bake in a preheated oven at 170 degrees C, until the parmesan turns gold, for about 15 minutes.

For the vegetable filling

  • 100 gr. olive oil
  • 450 gr. onions, minced
  • 300 gr. carrots, medium diced 
  • 200 gr. red peppers, medium diced 
  • 200 gr. yellow peppers, medium diced 
  • 200 gr. zucchini, medium diced 
  • 40 gr. garlic, minced
  • 200 gr. tomato concassé, fresh
  • 10 gr. basil, minced
  • 400 gr. xinomizithra cheese (or soft, spreadable goat cheese)
  • 500 gr. tomato sauce 
  • salt

For the lasagna

  • 300 gr. lasagna
  • 100 gr. parmesan, grated
  • 200 gr. tomato sauce
  • vegetable filling
  • salt

VIDEO DIRECTIONS

For the vegetable filling

Bring a pot to medium heat, add the olive oil and sauté the onions, carrots and peppers. 

Season with salt and cook until the vegetables soften.

Add the zucchini and sauté until it softens too.

Finally, drop in the garlic and cook until fragrant.

Add the tomato sauce, lower the heat, season with salt again and sugar if needed.

Simmer, stirring regularly, for about 20 minutes. 

Add the basil and the tomato concassé, remove from heat and set aside to cool slightly.

Add the cheese and stir well.

For the lasagna

In a 24x30 cm baking dish, spread the tomato sauce and place over it a layer of lasagna. 

Spread on top of the lasagna half the filling and repeat the process until you have 3 layers of lasagna and 2 layers of filling.

Coat with the remaining tomato sauce and sprinkle with parmesan. 

Bake in a preheated oven at 170 degrees C, until the parmesan turns gold, for about 15 minutes.

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Comments

@Yiannis Lucacos

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