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BURQUEBOI
Lasagna with vegetables
Lasagne with carrot, fennel, green beans and anchovies.
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Ingredients
Directions
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Preheat the oven to 200 ºC.
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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.
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Clean the green beans. Heat the oil in a stir-fry stir fry the fennel, carrot, green beans, onion and rosemary 3-4 min.
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Pour a dash of water and let the vegetables be cooked for 5 minutes.
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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.
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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.
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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.
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Spread over the last layer of vegetables and cream sauce the cheese.
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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.
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Nutrition
890Calories
Sodium0% DV1.140mg
Fat88% DV57g
Protein64% DV32g
Carbs18% DV53g
Fiber36% DV9g
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