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CVERNSMITH
Italian open vegetable campaign
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Ingredients
Directions
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Finely chop the garlic.
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Cut the carrots and celery into small cubes.
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Chop the fresh herbs or use dried herbs.
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Cut the gorgonzola into pieces.
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Drain the mozzarella and cut into thin slices.
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Grease small oven dishes.
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Heat half of the olive oil in a pan and fry the garlic with carrot and celery covered in 3-4 minutes.
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Cut 2/3 of the tomatoes into pieces and scoop them with the herbs through the vegetable mixture.
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Let it all simmer for 6-8 minutes until it becomes a sauce.
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Optionally add a small splash of water.
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Preheat the oven to 200 ° C.
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Boil the broccoli and the snow peas in 3-4 minutes in a large pan of boiling water with a little salt.
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Drain them in a colander and immediately rinse them with cold steaming water.
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That way they stay nice and green.
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Cut the lasagna into equal pieces (3 pp) and cut the last tomatoes into slices.
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Divide a large spoon of the tomato sauce in the dishes and place a lasagna in it.
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Divide slices of mozzarella, a little sauce and the snow peas.
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Place a lasagne sheet on it and brush it with a little sauce.
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Place the Gorgonzola and broccoli on top and cover with the last lasagne sheets.
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Brush with the last sauce and divide the remaining mozzarella and the slices of tomato over it.
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Grind a little pepper and drizzle with olive oil.
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Put the dishes in the oven and fry the lasagne in 15-20 minutes until done.
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30 minMain dishchicory, spring / forest onion, crumbly potato, butter, sugar, lemon juice, soft goat cheese, milk,stew with chicory and goat cheese
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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