Filter
Reset
Sort ByRelevance
BURQUEBOI
Lasagna with vegetables
Lasagne with carrot, fennel, green beans and anchovies.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ºC.
-
Halve the fennel in the length and cut into thin slices. Cut the winter carrot into thin slices and roughly chop the rosemary. Cut the onion into rings.
-
Clean the green beans. Heat the oil in a stir-fry stir fry the fennel, carrot, green beans, onion and rosemary 3-4 min.
-
Pour a dash of water and let the vegetables be cooked for 5 minutes.
-
Drain the anchovies over a saucepan and heat the oil. Finely chop the anchovies and melt in the warm oil while stirring. Grease the oven dish.
-
Add the whipped cream and milk and simmer for 5 minutes. Spread a few spoonfuls of the thin cream sauce over the bottom of the greased oven dish.
-
Put 2 lasagne sheets on it. Divide a quarter of the vegetables, a few spoonfuls of cream sauce and the cheese. Repeat this sequence three times.
-
Spread over the last layer of vegetables and cream sauce the cheese.
-
Bake the lasagna in the middle of the oven for 20-25 minutes. Take the lasagne out of the oven and leave it for 5-10 minutes so that it becomes firm.
-
45 minMain dishlime, chicken bouillon, paprika mix, eggplant, couscous, tomatoes, haddock fillet, extra virgin olive oil,viscous cous with summer vegetables
-
30 minMain dishonion, tomato, traditional olive oil, tomato paste, tap water, beef broth tablet, half-to-half-chopped, vermicelli, frozen fine soup vegetable,stuffed tomato-vegetable soup
-
20 minMain dishsalt, lemon, bunch onions, smoked mackerel, sambal, ketjapmarinade, tomato, onion, sunflower oil, pea, rice, ground turmeric,yellow rice with Surinamese mackerel
-
35 minMain dishlemon, fresh dill, olive oil,dill-lemon marinade
Nutrition
890Calories
Sodium0% DV1.140mg
Fat88% DV57g
Protein64% DV32g
Carbs18% DV53g
Fiber36% DV9g
Loved it