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Pancarré Lasagna with Cheese and Vegetable Ragout

17/11/2023

Pancarré lasagna is an innovative twist on traditional Italian lasagna that uses sliced loaf bread, or pancarré, as a base instead of the classic egg pasta sheets. This version is particularly suitable if you’re looking for something quicker to prepare than traditional lasagna. We use a vegetable ragout to make it lighter and suitable for those following a vegetarian diet.

Ingredients

  • 8-12 slices of pancarré
  • 2 tablespoons of extra virgin olive oil
  • 1 small onion, chopped
  • 2 cloves of garlic, minced
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 1 carrot, diced
  • 400 g of tomato puree
  • 100 ml of red wine (optional)
  • Salt and pepper to taste
  • 1 teaspoon of dried herbs (basil, oregano, thyme)
  • 250 g of grated cheese (mozzarella, fontina, emmental, or a blend of these)
  • Butter as needed to grease the baking dish
  • Béchamel sauce (optionally you can buy it ready-made or prepare it with butter, flour, and milk)

Preparation

  1. Start by preparing the vegetable ragout. In a large pan, heat two tablespoons of oil and sauté the onion and garlic until golden.

  2. Add the diced vegetables (zucchini, bell pepper, and carrot) and cook over medium-high heat for about 5-10 minutes, until they begin to soften.

  3. Pour in the tomato puree and red wine, if you’re using it. Let it simmer for at least 15-20 minutes. Season with salt, pepper and the dried herbs. The vegetable ragout should reduce and thicken.

  4. In the meantime, if necessary, prepare the béchamel sauce, being careful not to let it get lumpy.

  5. Take a baking dish and grease it with some butter. Start creating the lasagna layers by placing a first layer of pancarré on the bottom.

  6. Spread some of the vegetable ragout over the pancarré, then add the grated cheese.

  7. Add a thin layer of béchamel sauce if desired, and cover with another layer of pancarré.

  8. Repeat the layers until you run out of ingredients, finishing with a last layer of ragout and a generous sprinkle of cheese.

  9. Bake in a preheated oven at 180°C (356°F) for about 20-25 minutes or until the surface is golden brown and crispy.

  10. Let it rest for a few minutes before serving.

The pancarré lasagna with vegetable ragout is an alternative and original way of interpreting the classic dish of Italian cuisine, perfect for a substantial and comforting meal.

Curiosity

This version might look unusual to an Italian accustomed to classic lasagna, but it’s an example of how even the most traditional dishes can be revisited for convenience or different tastes. Remember that the pancarré will tend to absorb a lot of the sauce, so make sure the ragout is well-reduced and not too watery.

Pancarré Lasagna with Cheese and Vegetable Ragout