Ingredients for 4-5 people:250 g fresh lasagna sheets1 jar of Guazzabuglio(1)3 hardboiled eggs (one for each layer)1 handful grated aged pecorino cheese3 tbsp extra virgin olive oil with hot chilli pepper5-6 fresh basil leaves to garnish salt
For the pecorino sauce:
500 ml milk200 g grated aged pecorino cheese1/2 tsp nutmeg salt pepper
(1)To prepare homemade Guazzabuglio:
2 bell peppers (one yellow, one red)2 preserved Peeled Tomatoes (drained of their liquid)1 aubergine1 zucchini1 potato1 onion1 carrot1 small bunch of parsley1 clove of garlic1 tbsp Balsamic Vinegar3-4 tbsp Extra Virgin Olive Oil salt pepper
First of all, prepare the pasta dough for the lasagne by following this recipe.
For the Guazzabuglio: wash and clean all the vegetables. Cut the aubergine into cubes and the zucchini, carrot, peppers (from which you have removed the seeds and in white internal ribs) and peeled potato into pieces. Clean and chop the onion, then sauté it in a large (it will also have to contain the vegetables) heavy-bottomed frying pan, with 3 or 4 spoonfuls of olive oil and the peeled clove of garlic. When the onion has softened, add all the other pieces of vegetables, season with salt and pepper, stir, put the lid on the pan and cook for about 10 minutes. Now add the chopped parsley and cook for another 10 minutes, until the vegetables have softened and begun to brown slightly. Pour in the balsamic vinegar and add the tomatoes, which you have previously squashed in a dish using a fork. Continue cooking for about 20 minutes, stirring from time to time.
In the meanwhile, put a saucepan full of plenty of water on the stove and bring it to the boil, add some salt and then put the lasagna sheets into it, cooking a few at a time. After a few minutes, use a slotted spoon to remove them from the saucepan, immerse them briefly in a bowl of cold water, and then lay them on a tea towel without letting the lasagne overlap.
For the pecorino sauce: heat the milk in a small saucepan in a bain-marie; when it’s hot – it mustn’t boil – remove the pan, add the grated pecorino, nutmeg, some salt and pepper, and stir with a whisk until smooth and creamy.
When the Guazzabuglio is ready you can put your lasagne together: distribute a few spoonfuls of Guazzabuglio and pecorino sauce over the bottom of a rectangular baking pan, cover with a layer of lasagna sheets, then more Guazzabuglio and pecorino sauce, arrange 1 sliced hardboiled egg on top and season with a spoonful of hot chilli pepper oil. Repeat this procedure to create another 2 layers, and then finish off by sprinkling a handful of grated pecorino over the surface. Cook in a preheated oven, at 180 °C, for roughly 30-40 minutes. Before serving your lasagne, leave to cool for about 15 minutes and garnish with the basil leaves.