Vegetarian Lasagna

How to prepare vegetarian lasagna

1. Prepare the roasted vegetables following the recipe. Then put them in a blender (along with the sauce) and blend until puréed, but not extremely fine, so you can still see vegetable pieces.
2. Grate the mozzarella and parmesan.
3. Bring a large pot of water with a teaspoon of salt to a boil. When it starts boiling, add 3-4 lasagna sheets (or more, depending on the pot size, but don't crowd them) and cook over gentle heat until they rise to the surface (or follow the package instructions for cooking). When they rise, remove the sheets onto a large cotton towel to drain. To remove them, I use a knife that I slide under the middle of the lasagna sheet, lift gently, and then flip onto the towel.
4. Prepare a 20 x 20 cm pan (I used a square Pyrex dish) by greasing it with a splash of oil, including the sides.
5. Then place 2 lasagna sheets, slightly overlapping. Spread the sheets with 2 tablespoons of pesto genovese.
6. Then add about 4 tablespoons of vegetable purée and spread in an even layer.
8. Sprinkle mozzarella and then parmesan over them.
9. Continue with two lasagna sheets, this time spreading with 2 tablespoons of tomato pesto. Another layer of vegetables and sprinkle with mozzarella and parmesan. The next layer is the same, spread with pesto genovese... The last layer will be: two lasagna sheets spread with tomato pesto and then generously sprinkled with mozzarella.
10. Press the lasagna down a bit to compact the layers. Cover the pan with aluminum foil, being careful not to let it touch the lasagna, because the mozzarella will stick to it.
11. Bake at 200°C (390°F) for 30 minutes, until the cheese melts.
12. Remove the aluminum foil, sprinkle with the remaining parmesan and put under the broiler until a golden crust forms. If you don't have this option on your oven, remove the foil and let it brown.
14. Let it cool for about 15 minutes, then you can slice and serve.

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