Vegetable Carasau Bread Lasagna

Vegetable Carasau Bread Lasagna

A couple of days ago I came back home exhausted after a tough day at work. Anyway, it was a nice and warm spring evening and I was in the mood for some culinary experiment. I opened the fridge and, to my surprise, it was full of colored and fresh vegetables. In the pantry, I had a pack of “Pane Carasau”, Carasau bread, a typical thin and crusty bread made in Sardinia, a magnificent italian island, almost expired so… I suddenly had the inspiration for this new recipe.


INGREDIENTS

 

 – 250 gr Carasau bread
– mixed fresh vegetables
– freash erbs (thyme, ,marjoram, basil, rosemary)
– garlic
– vegetable milk (without sugar)
– 1,5 spoon of wholewheat flour (for the bechamel)
– miso broth
– vegan parmesan
– rice mozzarella
– evo


PREPARATION

 

Clean, wash and cut in strips or dice the vegetables you decided to use (or you have in the fridge). I used 2 zucchini, 1 carrot, some broccoli tips, 2 asparagus, 1/4 of a big aubergine, half portobello mushroom, a quarter of a yellow pepper and 2 small artichokes.

Warm a wok pan with a bit of olive oil, 2 garlic cloves (remember to take them out before you compose your lasagna) and herbs. If you can’t find all the herbs I used, don’t worry, just use what you can find, they will add taste to your recipe anyway. Once the oil is hot and the herbs have spread their flavors, add the vegetables and let them cook for about 10 minutes, until 2/3 of the cooking. This time may vary based on the vegetables you use.

In the meantime, prepare a glass of miso broth or, if you prefer, a vegetable broth with carrot, onion, celery and parsley, and a liquid bechamel with the vegetable milk you prefer (I used whole rice milk with no added salt and sugar).

When everything is ready, take a rectangular baking tray. I use an old terracotta tray that belonged to Nicola’s grandmother. I think it is almost 40 years old and it works splendidly. Terracotta is a wonderful material to cook the vegetable in the oven, far better thatn other. Grease it with a bit of evo and start composing the lasagna laying first the bechamel, then the carasau bread that will be wet with some spoons of broth. The broth has to soften the bread, so don’t use too much. After that the first layer of vegetables, some thin slice of “rice mozzarella” a veg parmesan (you can easily prepare it grinding almost with nutritional yeast).

Repeat the procedure to create 3 layers

Put in the oven (static, 180°) for about 25 minutes.

Take out from the oven and serve hot.

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