Lasagnas with carasau bread and vegetables easy and tasty first course, carasau bread is an excellent substitute for egg lasagna and absorbs the flavor of the sauce and vegetables very well. Lasagnas with carasau bread and vegetables have a very delicate flavor and are light and quick to prepare. I made it with all the vegetables I had at home, but you can also make it with just one type of vegetable, for example with radicchio, mushrooms, artichokes, or asparagus, in short, you can replace the classic lasagna pasta and obtain a fantastic dish. If you prepare it with soy milk béchamel it will also be perfect for vegans. Now let’s see how to make lasagnas with carasau bread and if you try them, let me know. Barbara

Here are more delicious recipes to create some tasty lasagnas:

Difficulty: Very easy
Cost: Cheap
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare the lasagnas with carasau bread and vegetables

1 Tropea red onion
10 cherry tomatoes
1 bell pepper
1 zucchini
1.8 oz Taggiasca olives
1 tsp triple concentrated tomato paste
to taste extra virgin olive oil
to taste salt
3.4 fl oz water
to taste parsley
to taste scamorza (or provolone)
2.8 oz butter
2.8 oz all-purpose flour
4.2 cups milk
to taste salt
to taste nutmeg

How to prepare lasagnas with carasau bread and vegetables

Let’s start preparing the Lasagnas with carasau bread and vegetables, clean the vegetables and then cut into pieces, the onion,
the peppers into strips,
the cherry tomatoes into 4 parts,
the zucchinis first cut them in half lengthwise and then into pieces.
Pour all the vegetables into a large pan and add the Taggiasca olives,
and the triple concentrated tomato paste.
Finish with a drizzle of extra virgin olive oil,
chopped parsley,
a pinch of salt
and with water, put on the fire and cook for 15 minutes, stirring occasionally.
In the meantime, while the vegetables are cooking, prepare the béchamel, pour the butter into the saucepan and let it melt,
when it’s melted add the flour and let it incorporate.
Add the milk little by little to avoid forming lumps,
When you have obtained a smooth béchamel add salt and nutmeg.
Pour water in a bowl, take pieces of carasau bread and pass them through the water,
gradually arrange them in the pan and form the first layer, don’t worry if some pieces overlap.
Add some béchamel,
some vegetables
and some scamorza.
Now continue in this way completing the lasagna. The last layer will be carasau bread always soaked in water,
béchamel,
vegetables
and scamorza.
Bake in a preheated static oven at 350°F for 20 minutes.