Deck ovens in gastronomy are now increasingly used. In this recipe for vegetarian lasagne, a healthier and lighter variation of the classic dish, the heat of X series makes the difference as it expresses all the flavour nuances. With its pre-set programs and the option to use the core probe, X series ensures perfect cooking, with a crunchy crust and the right internal moisture.
Let’s go through the steps:
Delicious vegetable lasagne
INGREDIENTS
For the pasta
1 kg All-purpose flour
10 Whole eggs
Salt, to taste
For the béchamel sauce
1 L Whole milk
100 g Butter
100 g All-purpose flour
Salt, to taste
Nutmeg, as desired
For the filling
250 g Asparagus
150 g Cherry tomatoes (red)
150 g Cherry tomatoes (yellow)
350 g Buffalo mozzarella
250 g Grated Parmesan cheese
Black pepper, to taste
Salt, to taste
Extra virgin olive oil
Heat:
X series
Pre-set program: Lasagne + 8 minutes gratinating
PROCEDURE
- Start with the egg pasta: create a well with the flour and add the eggs one by one, incorporating them with a fork. Once all the eggs are added, knead the dough with your hands until smooth and well combined. Put in the refrigerator for about 30 minutes.
- After the resting time, roll out the pasta to create sheets. Once you reach the desired number of sheets, blanch them in salted water, then immediately transfer to cold water to stop the cooking process.
- Meanwhile, dice the mozzarella and prepare the béchamel sauce: Heat the milk in a saucepan until it reaches a boil. In another saucepan, melt the butter and mix in the flour. Once you have a white roux, gradually add it to the boiling milk, whisking continuously to avoid lumps. Once everything is incorporated, continue cooking the béchamel, adjusting the salt and adding nutmeg.
- Wash and clean the vegetables (the ones listed are just suggestions; you can use your favourite seasonal vegetables like artichokes, eggplants, etc.).
Cut them, season with oil, salt, and pepper, and cook for ca. 15 minutes. - When all the ingredients are ready, you can assemble the lasagne.
How to Layer the Lasagne
Butter the bottom of a deep baking dish (6-8 cm high). Start with a layer of béchamel, followed by pasta to form the desired number of layers, alternating between béchamel, vegetables, mozzarella, Parmesan, and pasta. For the final layer, after covering everything with béchamel, generously sprinkle grated Parmesan on top.
When to Bake the Lasagne
Once you have finished the layers, select the program “Lasagne” and set the core temperature at 90 °C. When the temperature is reached place the baking dish in the oven.
Once the probe reaches 90 °C X series will emit an acoustic signal and you can pass to the gratinating phase.
Select it from the menu “Special” for 8 minutes.
Once ready take the lasagne out of the oven and serve to your customers.
