Lasagna with vegetables

2_03027 LASAGNE with VEGETABLES INGREDIENTS for 4 PEOPLE 500 g of fresh egg pasta, 500 g mixed vegetables: small Zucchini, yellow pepper, mushrooms, 2 ripe tomatoes, 1 shallot, basil, parsley, chili powder, olive oil, grated Parmesan cheese.

You can prepare at home with fresh pasta 400 g flour, 4 eggs and just enough water to obtain a smooth texture, supple and perfectly distinguishable from the hands.

Form a ball and let stand 30 minutes before passing it in the manual device several times to get a thin pastry; If you want to get the effect of the leaves (as pictured): insert small parsley leaves into the slot of the passage of pasta, all while slowly turn the knob to roll out the dough.

Cut the dough into rectangles, 2 lasagne calculated per person.

Clean the vegetables and cut them into slices and small pieces.

Put in a pan with a tablespoon of olive oil with the chopped scallions, heat without frying, and add all vegetables except tomatoes.

Peel the tomatoes and remove the seeds, cut into cubes, or chop them finely and add to the vegetables, turn off when are soft but not fulfilled.

Serve with a drizzle of raw oil and abundant Basil and parsley.

Boil the pasta in small quantities in salted water, drain with a skimmer and put a flat on each lasagna dish, keep others waiting on a clean cloth.

Spread the vegetables on sheets of dough and cover with the second lasagna, sprinkle with Chili, served with Parmesan cheese separately.