| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Servings |
people
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Ingredients
- 2 leeks, thinly sliced
- Extra-virgin olive oil for sautéing
- 1 red bell pepper, diced
- 1 eggplant, diced
- 2 zucchini, diced
- Salt to taste
- 1 pound (400 grams) robiola cheese
- Grated parmesan quanto basta
- 1 cup (150 milliliters) whole milk
- 8 ounces (225 grams) fresh lasagna noodles
- 1 fresh mozzarella ball (8 ounces/225 grams), sliced
- Pesto, quanto basta
Ingredients
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Instructions
- Preheat the oven to 350° F (180° C). In a large pan, brown the leeks in a small amount of oil. Add the bell pepper and the eggplant and cook over medium heat, stirring occasionally, for 10 minutes.
- Add the zucchini and some salt and cook, covered, until the vegetable are soft but not falling apart. In a small bowl, whisk together the robiola, grated Parmesan, and milk.
- Season with salt. The results should be smooth and creamy; adjust with more milk or cheese if necessary. Spreada little of the robiola mixture on the bottom of a baking dish.
- Build layers in this order in a baking dish from the bottom up: pasta, cheese mixture, vegetables, mozzarella, grated Parmesan, and pesto. Repeat until you have used up the ingredients. (The number of layers will depend on the size of your baking dish.)
- Bake in the preheated oven until the noodles are soft and the top is browned, about 20 minutes. Allow to settle for about 10 minutes before serving.