Nico and Vali Homemade Lasagna

The owner and kitchen manager of Nico and Vali join forces to show us how to   make lasagna.  In three segments, they will make sauce, pasta and finally assemble the lasagna.

For more information, visit  www.nicoandvali.com.

Vegetable Lasagne

Vegetable Mixture

Ingredients:
2 zucchini
1 large carrot
2 leek stalks
5-6 medium mushrooms
1 cup frozen peas

Method:
Dice above ingredients and saute with 4 tbsp. EV olive oil.
Add 1/2 tsp. black pepper.
Saute until tender.

Cream Sauce

Saute 4 tbsp. of minced garlic w/ EV olive oil in a medium sauce pan.
Add 1.5 cups of vegetable stock
Add 1 qt. of heavy whipping cream
Add 1/2 tsp. of black pepper
Simmer over medium heat until it boils.
In a separate bowl, mix 1 cup of water with flour to a cream consistancy.
Add mixture to pan to thicken.
Add 1/2 cup of parmiggiano cheese.
Simmer at low heat for 5 minutes.

Lasagna Noodles

Mix 1 lb all purpose flour and 1/2 cup semolina flour.
Add 5 eggs.
Add 1/2 tsp. of salt.
Mix/fold by hand to playdough consistency.
Dough should not be too soft.

Roll through pasta machine.

Cook noodles in boiling water with a pinch of salt for 4-5 minutes.
Drain noodles and place in a bowl of cold water.

Assemble Lasagne

First, add sauce to 1/2 pan.
Start 1st layer:
Lasagne noodles
Spread parmiggiano cheese
Spread vegetable mixture
Spread shredded mozzarella cheese

Continue additional layers to top of pan.
Omit vegetable mixture on final layer.

Cooking Instructions

Cover with aluminum foil and bake in a 350 degree over for 45-50 minutes.
Uncover and bake for an additional 10 minutes. (Times will vary from oven to oven)

ENJOY!!