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Lasagna of beet, pumpkin and goat cheese
Lasagna of beet, pumpkin, tomato cubes and goat's cheese.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Prepare the pumpkin pieces according to the instructions on the package in the microwave. Meanwhile, cut the beets into thin slices.
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Chop the onion and grate the cheese.
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Heat the oil in a pan and fry the onion for 2 minutes. Add the pumpkin pieces and tomato cubes.
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Remove the pan from the heat and mash the vegetables with the hand blender.
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Put the pan back on the heat, add the sage and cook gently for 3 minutes. Season with pepper and salt.
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Grease the oven dish. Spread a layer of pumpkin tomato sauce over the bottom of the oven dish. Cover with ⅓ of the lasagne sheets.
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Divide ⅓ of the rest of the sauce, half of the beets and ⅓ of the goat's cheese. Make 2 more layers, the latter of which does not contain beet.
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Bake the lasagna in the middle of the oven for about 30 minutes until done. Cover with aluminum foil if the lasagne becomes too dark.
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Sprinkle before serving with the sage. Yummy! .
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Nutrition
485Calories
Sodium26% DV635mg
Fat29% DV19g
Protein42% DV21g
Carbs18% DV54g
Fiber32% DV8g
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