Filter
Reset
Sort ByRelevance
Cloverleaf_bella
Autumn lasagne with goat's cheese, celeriac and mushrooms
Gluten-free lasagne with yellow-lentil lasagne, grilled vegetables, goat's cheese, ricotto and mushrooms.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C. Remove the leaves and the needles from the herbal sprigs and chop them coarsely. Use half of the rosemary (for 4 people).
-
Purée the thawed grilled vegetables and the herbs with the hand blender. Season with freshly ground pepper and salt.
-
Divide the goat's cheese into small pieces and puree together with the ricotta to a smooth mixture.
-
Peel the small celeriac and scrape into very thin slices. Slice the garlic.
-
Cut the mushrooms into slices and brown them quickly on the fire in the oil. Turn off the heat and add the garlic. Season with pepper and salt.
-
Make layers of ⅓ of the lasagne sheets in the baking dish, ⅓ of the vegetable puree, half of the celeriac, half of the mushrooms and ⅓ of the ricotta.
-
Make another layer. Finish with the rest of the lasagne sheets, vegetable puree and ricotta. Bake in the oven for 60 minutes.
Blogs that might be interesting
-
25 minMain dishyellow rice, fish bouillon tablet, wok sauce sweet and sour, pangasius fillet, iceberg lettuce, Red pepper, fresh ginger, spring / forest onion, coriander, lime, unsalted peanut, unsalted cashew nut, lime, yogurt, sambal, chili sauce,salad bowls with spicy rice and pulled pangasius -
50 minMain dishpenne, broccoli florets, fresh tomato-mascarpone sauce, Eggs, grated cheese,broccoli cheese with penne and mascarpone sauce -
80 minMain dishmild Indian curry paste, mild yogurt, seawolf fillet, Red onions, flatbread naturel, fresh coriander, oil to grease,Indian fish skewers with naan bread -
30 minMain dishcorn cobs, salt and pepper, olive oil, Lamb chops, stick shoulder ham, fresh meat sauce garlic, Potato salad,mixed grill with corn
Nutrition
825Calories
Sodium23% DV560mg
Fat60% DV39g
Protein84% DV42g
Carbs22% DV67g
Fiber80% DV20g
Loved it