Today I got lazy….I admit it….I had a terrible headache last night that lasted into the morning and so I didn’t really feel like making a lengthy lasagna. Instead, I had some pita bread (….yes, here in Sicily there is a grocery chain that actually carries Pita bread….and I’m very grateful because my 13 month old daughter LOVES the bread to pieces!…she can easily pick up tiny morsels with her little fingers =) Anyway, back to my lasagna….I basically seared some veggies in olive oil, made my own beschamel sauce, and voilà….my fast and furious vegetarian lasagna was born! So here it is =)
(serves 2-3…..you can double the recipe if you need to =)
Maestro, the ingredients please!….
-1 pkg of Pita Bread (…..you’ll need 3 loaves…or 6 loaves if you want it “bready”)
-2 carrots, 1 onion, and 1 large potato (….all cubed in tiny pieces)
-1\2 cup of frozen green peas (...rinsed under cold water)
-Home made or store bought beschamel sauce
-Grated sharp Italian cheese
-Salt\pepper, to taste
Oil the bottom of an oven proof dish. Sear all the veggies together in 2 tablespoons of olive oil until they are nice and golden. Set aside. Prepare the beschamel sauce and set aside.
To form the lasagna: Add one loaf or two of pita bread on the bottom of the baking dish. Next, top with the veggies. Pour over some of the beschamel sauce. Add another loaf or two of pita bread and repeat with a second and third layer. When done, top with some grated cheese and bake in the oven at 350°F \ 180°C 15- 20 minutes or until nice and bubbly. That’s it =)
For more delicious recipes, be sure to check out my new eBook “Cucina Siciliana” filled with lots of truly authentic recipes given to me by family and friends here in Sicily….it’s only 99 cents!
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