Lasagne ortolane bianche

Lasagne are one of the Italian traditional dishes that can, with some variation on the main meat based recipe, be adapted to the vegetarian diet. For vegans it is possible to prepare a sfoglia with semolina and water, even if it might be more difficult to prepare than the one with eggs. A summer version of this holiday Italian supper is the one with kitchen garden season vegetables and the almond cream, that is the same as the milk based one but with a much lower number of calorie and fatty acids, creating a nourishing and quite light dish. Ortolane in Italian is referred to the seasons vegetables that could be found in a well organised kitchen garden, bianco (white) or rosso (red) is referred to the tomato sauce, while white is with bechamel, cream and similar ingredients.

Sfoglia regular (6)

Zucchini
Bell peppers

Oregano

Almond cream

Butter

Onion

Chilli

Extra virgin DOP olive oil
Herbs 'provinciali' (savory, thyme) 
 

Light brown in a pan some onion and chilli, add the zucchine chopped in cubes, the bell peppers in tiny slices, cook at medium heat. On a side prepare the sfoglia, make it dry but not too much, parboil in hot salted water (for a few seconds, dip and out), oil a bakery pan and prepare a layer of sfoglia, add the bell peppers and the zucchini to the almond salty cream and, on the layer of pasta pour a layer of vegetables than alayer of sfoglia for 2 or 3 layers, the latter of sfoglia, almond salty cream and  some butter (or margarine for vegans).

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