For 4 people:
250 gr. lasagna
1 small cauliflower
2 courgettes
2 carrots
1 onion
2 tomatoes
6-7 chard leaves
1 eggplant
A clove of garlic
white wine
oil
curry
basil
fresh chive
chili
To make the pasta dough follow this recipe. Cut all the vegetables into small cubes, and cook each vegetable with a single dedicated pan. (don’t stress and use always the same!). So with a little oil pass each vegetable in a pan, with a brilliant fire, adding a splash of white wine if needed. When the vegetables are cooked, put them in a strainer to strain the cooking liquid. Now take a large skillet, put little olive oil, garlic and onion thinly sliced. Sautà and add all the vegetables, salt, pepper, basil leaves, finely chopped chives and cook for a few minutes, mixing well. In a bowl, melt a tablespoon of curry in hot water and add to the vegetables. In the meantime boil the water and cook the lasagna for few minutes, leaving the amount needed for the last layer NOT COOKED. At this point we can prepare the lasagna : in three layers, leaving the latter with uncooked pasta and without any seasoning. Bake and cook for 10-12 minutes, spraying the upper layer with the filtered liquid vegetables, few minutes before serving.