Vegetable Lasagne with Ricotta

Preparation

1. Fry the onion and garlic for the sauce in the olive oil, add the tomatoes and simmer over a low heat for about 40 minutes. Then blend until smooth and season with salt and a pinch of sugar.
2. While the sauce simmers, blanch the broccoli florets in boiling salted water for 2 to 3 minutes and drain.
3. Sweat the onions for the filling in oil, add the garlic, chilli, courgettes and a little salt. Once the courgettes are soft, fry the broccoli with them for a few minutes.
4. Leave the vegetables to cool and mix them with the ricotta, 75 g Parmesan and the diced mozzarella. Season with salt and pepper.
5. Preheat the oven to 175 °C (fan). Grease a baking dish with olive oil, cover the base with lasagne sheets, then spread over some of the vegetable and cheese mixture and a large ladleful of tomato sauce. Keep layering until the filling is used up and finish with tomato sauce.
6. Bake the lasagne for about 45 minutes. Then sprinkle with the remaining Parmesan and mozzarella and bake at 200 °C for a further 15 minutes until the cheese has melted.
7. Let it rest in the oven for at least 10 minutes before cutting so that the layers can settle.

Drink with it

• Red wine · excellent match

  Young Sangiovese or Barbera, not too heavy

  The acidity and cherry fruit pick up the tomato sauce and cut through the ricotta and baked cheese.

  Which wine pairs with food? A simple approach to choosing ↗

• Rosé · good match

  Dry Rosato, well chilled

  Fresh acidity and red berry fruit keep the creamy filling light and suit the tomato.

• White wine · good match

  Vermentino or Verdicchio

  Salty, slightly bitter freshness and citrus notes complement the courgette and broccoli and loosen up the cheese.

• Pale lager · good match

  Helles or Pilsner, cold

  Carbonation and a light bitterness cleanse the palate after ricotta and mozzarella without drowning out the vegetables.

  Pils or Helles: What's the Difference? ↗