LASAGNETTE SUMMER - VEGETABLES AND RICOTTA TART 
lasagna, you know, are a fascinating and tasty dish. They are spectacular and "dress" the pot. In summer, the classic version unwise and heavy for my taste even variants with pesto or white sauce and vegetables that provide gratinatura.Prevalendo but still the desire of lasagne on these reasons, I thought you could create a lightweight and easy to carry more fresh, fit the warm summer nights (the last warm summer evening in truth, I had waited a day, the turbulent storms of August I would have allowed even a pan of steaming lasagna with meat sauce ...). The lasagne is then boiled and the "pyramid" mounted in the dish with layers of sauce and cheese and seasonal vegetables garnished for a drop of olive oil.
INGREDIENTS - 4 people
. 2 / 3 lasagne (dried or fresh) to head
. 1 red onion fresh
. 1 red pepper
. 1 yellow pepper
. 2 tomatoes
. 250 g fresh ricotta
. salt, pepper, red pepper, extra virgin olive oil
PROCEDURE
Peel and finely chop the onion. Open and wash the peppers, remove seeds and filament and cut small cubes rather small. Wash the tomatoes, peel them if you like, and cut cubetti.Scaldare extra virgin olive oil in a pan and fry the onions, then add the peppers and tomatoes last. Season with salt, pepper and hot pepper and cook over medium heat for half an hour. The last add the ricotta and "whip." Boil the pasta in boiling salted water with the addition of a little 'oil because they do not stick together. Using fresh lasagne better cut them in half before (the square shape is better suited, but if they are to be divided in half by dry cooked and cooled a bit '). Drain and arrange on individual plates, alternating them with the sauce and sprinkling the top layer with a little 'cold oil. You could, as soon as possible to experiment with, try a version with diced raw vegetables and crumbled feta.
