Filter
Reset
Sort ByRelevance
Jennifer Russell
Lasagne with 4 vegetables
Italian lasagna with eggplant, winter carrot, zucchini and spinach.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 170 ° C.
-
Melt the butter in a saucepan and stir in the flour. Bake the flour for 3 minutes, add the milk and bring to the boil.
-
Stir frequently to create a smooth béchamel sauce. Add pepper and salt. Cook gently on low heat until used and stir regularly.
-
Cut the aubergine, winter carrot and zucchini in thin slices lengthwise.
-
Heat the grill pan and grill the aubergine and zucchini in portions 2-3 min. Turn halfway.
-
Boil the winter carrot for 3 minutes. Heat the oil in a wok and add the spinach in parts. Stir fry 2 min. And drain in a sieve.
-
Pour a thin layer of tomato sauce into the baking dish and add a thin layer of bechamel sauce.
-
Put the winter carrot on it. Cover again with a layer of tomato and bechamel sauce and place the eggplant on top.
-
Make layers with the zucchini and spinach. Finish with a layer of bechamel sauce. Sprinkle with the cheese and place the dish in the oven for about 45 minutes.
-
25 minMain dishJapanese soy sauce, dry sherry, sake, fine sugar, chicken breast, bunch onions, green pepper, lemon, (freshly ground) pepper, sharp mustard,Japanese Skewered Chicken
-
55 minMain disholive oil, paprika, garlic, dried Provençal herbs, orange, olive, capers, White wine vinegar, french bistrosteaks,french bistro steak with paprika salsa
-
30 minMain dishlemon, zucchini, garlic, parsley, leeks, traditional olive oil, chicken breast, dried sage, parma ham, Spaghetti, chilled hüttenkäse cheese,chicken saltimbocca with raw ham and vegetables
-
30 minMain dishgarlic, fresh rosemary, olive oil, entrecotes, Red onions, peppers, courgettes, vine tomatoes, balsamic vinegar,ratatouille with sirloin steak
Nutrition
450Calories
Sodium0% DV1.605mg
Fat37% DV24g
Protein34% DV17g
Carbs12% DV36g
Fiber20% DV5g
Loved it