2
15 Min
Medium
45 Min
Start preparing the carasau lasagnette by cleaning the vegetables. Remove the beans from the pod and their skin and keep them aside. Peel the carrots and cut them into strips. Clean and slice the mushrooms.
Clean the spring onion and cut it into strips too, then do it brown in a pan with 2 tablespoons of oil. After a few minutes, add the carrots, boiled peas, broad beans and mushrooms, salt lightly, sprinkle with freshly ground pepper and leave to flavor for about 10 minutes.
Meanwhile, preheat the oven to 180°C and heat the broth. Grease the inside of a baking dish with olive oil, sprinkle with breadcrumbs and start assembling the lasagnatte, placing on the bottom a sheet of carasau bread and some slice of cheese.
When the vegetables are browned and slightly softened, remove from the heat and distribute a little on the first layer of lasagnette, sprinkle with aromatic herbs and cover with another sheet of carasau. Continue the composition alternating the ingredients until they are exhausted and ending with the carasau. Drizzle everything with boiling broth, sprinkle the crumbled feta on the surface, season with a drizzle of oil and bake for about 25 minutes. When the surface is golden, take the carasau lasagnette with vegetables out of the oven, sprinkle with fresh aromatic herbs and serve.
