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Autumn lasagne with goat's cheese, celeriac and mushrooms
Gluten-free lasagne with yellow-lentil lasagne, grilled vegetables, goat's cheese, ricotto and mushrooms.
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Ingredients
Directions
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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).
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Purée the thawed grilled vegetables and the herbs with the hand blender. Season with freshly ground pepper and salt.
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Divide the goat's cheese into small pieces and puree together with the ricotta to a smooth mixture.
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Peel the small celeriac and scrape into very thin slices. Slice the garlic.
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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.
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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.
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Make another layer. Finish with the rest of the lasagne sheets, vegetable puree and ricotta. Bake in the oven for 60 minutes.
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Nutrition
825Calories
Sodium23% DV560mg
Fat60% DV39g
Protein84% DV42g
Carbs22% DV67g
Fiber80% DV20g
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