Vegetable and Fava Bean Lasagne

serves 6

You will need

9 lasagne sheets

Vegetable – fava bean sauce

1 (400 g) zucchini

pinch of salt

1 sweet red pepper

1 sweet yellow pepper

1 onion

2 garlic cloves

1 tablespoon olive oil

1 can (400 g) chopped tomatoes

2 dl water

3 tablespoons tomato puree

2 dl Fava Mill Ground Fava Beans

pinch of sugar, salt and crushed black pepper

1/2 dl chopped fresh basil

Cheese sauce

250 g ricotta cheese

3–4 dl milk

2 dl grated cheese

Product: 
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Method

Cut the zucchini diagonally into ½ cm thick slices. Spread the slices on a cutting board and sprinkle with salt. Allow to rest for 15 minutes. Dry the slices with paper towel. Cut the sweet peppers in half and remove the stems and cores. Cut into large chunks. Peel and chop the onion and garlic gloves, sauté with oil in a pan until softened. Add the chopped tomatoes. Rinse the can with water and pour into the pan. Add tomato puree, sweet pepper chunks and the Ground Fava Beans. Season the sauce and stir in the chopped basil. Soften the ricotta cheese together with milk. Stir in half of the grated cheese.

First spread a layer of vegetable sauce in a lasagne dish, add zucchini slices and cheese sauce on top. Cover with lasagne sheets. Repeat two similar layers finishing at the top with cheese sauce. Press a little bit so that all lasagne sheets are completely covered. If necessary, pour some milk on top. Sprinkle with the rest of the grated cheese. Bake in the centre of the oven, 175°C, for about 45 minutes. Allow to rest under a foil for 10 minutes before serving.

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