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Anastasia
Lasagna with winter vegetables
Lasagne made of fresh lasagne with yellow beet, celeriac, winter carrot, passata di pomodoro, whipped cream and Italian herbs. Erover? Crumbled white cheese.
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Ingredients
Directions
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Preheat the oven to 180 ° C. Peel the raw beet and cut with a sharp knife into wafer-thin slices.
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Peel the celeriac, halve and cut into wafer-thin slices. Cut the carrot into slices.
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Boil the vegetables for 5 minutes in water with salt. Drain and collect 100 ml of cooking liquid.
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Mix the passata with the whipped cream, the collected cooking liquid and the Italian herbs. Season with pepper and salt.
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Spread a layer of tomato sauce over the bottom of the oven dish.
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Cover with ¼ of the lasagne sheets, 1/3 of the vegetables and ¼ of the rest of the sauce. Make 2 more layers.
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Cover the top layer with the rest of the lasagne sheets, the rest of the sauce and crumble the white cheese over it.
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Bake the lasagna in the middle of the oven for about 55 minutes. Cover loosely with aluminum foil if the lasagne becomes too dark.
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Nutrition
565Calories
Sodium0% DV1.040mg
Fat37% DV24g
Protein44% DV22g
Carbs20% DV59g
Fiber52% DV13g
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