Lasagna is an old Italian dish, with fantastic taste. Lasagna noodles should be flat and thick but today I decided to prepare it with butterfly pasta as they go great with the sauce I have prepared and taste just like flat lasagna noodles.
Ingredients:
- 500 gr butterfly pasta,
- 2 squashes,
- 4 sausages,
- 1 eggplant,
- 1 carrot,
- 1 onion,
- Tomato sauce + Pomodorini,
- Salt-free cottage cheese,
- 450 ml of water,
- Olive oil,
- Salt,
- Garlic powder,
- Black pepper,
- Basil.
First we prepare the pasta by boiling it in a pot of water, where we have added olive oil and salt so that the pasta does not stick to each other. After they have boiled for about 10 minutes, drain them and let them cool, do not boil them too much as they will be cooked in the casserole.
We continue with the preparation of the sauce, first we throw olive oil in the pan, add the onion and stir it, then add the sausages, let them fry for a few minutes. Continue and toss the squash, eggplant and carrots along with the spices. After 5 minutes add pomodorini and tomato sauce. Let the vegetables exchange the flavors with each other and soften, add the cheese, pour 250 ml of water and let the carrots soften well as they want more time to cook.
Once all the vegetables are softened, remove from the heat. In an oiled casserole first throw a little of the vegetable sauce, then a layer of pasta, continue with a layer of sauce and again more pasta. At the end we throw a layer of vegetable sauce.
At the end, throw the simply prepared bechamel, beat the egg, add the milk and mix them well, then throw the flour and mix it so that no grains form. Put the composition on the pan, add 200 ml of water, accompany it with guda cheese on top. Place in the oven at 200 ℃ for 20 minutes.
Enjoy your meal!
