Vegetarian lasagna with caper sauce
Salina capers are the island's gold and are perfect to make the best vegetarian lasagna ever. This is a typical product of the area and the finished result of serious manual labor. Salina capers are par excellence – to be discovered and thoroughly enjoyed with their signature quality taste.
Best caper for vegetarian lasagna
The Sapori Eoliani company is a small family business in Pollara, a small town of Salina, that still works everything by hand – from the crops and their harvests to preserves and sauces with every product based on capers. From their Salina capers comes the inspiration for this recipe: it’s easy and tasty, like all Sicilian cuisine. This special caper sauce is made with chopped capers, extra-virgin olive oil and vinegar. It features an intense, strong and penetrating aroma with a beautiful light green color.
Vegetarian lasagna with Salina caper Sauce Recipe
Makes one lasagna
For the topping:
Grated Parmigiano Reggiano, Cheese or tomatoes to taste
For the sauce:
7 oz pickled capers, 7 oz of Sicilian extra-virgin olive oil
For the béchamel:
1 quart of milk, 4 oz of flour, 2 ½ oz butter, A pinch of salt, Nutmeg
Method
Start by preparing a traditional béchamel sauce.
Then add the Salina capers sauce to the béchamel. After that, you’ll assemble the lasagna. Cover the bottom of a baking dish with 2 or 3 tablespoons of béchamel sauce with Salina capers. Then add the lasagna noodles to form the first layer. Don’t forget to sprinkle it with more béchamel sauce and capers! Finally, sprinkle with Parmigiano Reggiano cheese. Continue to compose the lasagna layers in the same order until all the ingredients have been used (usually enough to make 4 layers). Once the lasagna is assembled, bake in a preheated oven at 350º F for 20 or 25 minutes, making sure to switch over to broil mode for the last 5 minutes for a delicious golden-brown crust. Once out of the oven, let cool. All that's left to do is serve and enjoy!
Tip
Between the intermediate layers of the lasagne with capers sauce of Salina, lay some pieces of cherry tomatoes or drops of double tomato concentrate, while for a stronger taste, use pieces of cheese with a stringy texture.