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Jennifer Russell
Lasagne with 4 vegetables
Italian lasagna with eggplant, winter carrot, zucchini and spinach.
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Ingredients
Directions
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Preheat the oven to 170 ° C.
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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.
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Stir frequently to create a smooth béchamel sauce. Add pepper and salt. Cook gently on low heat until used and stir regularly.
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Cut the aubergine, winter carrot and zucchini in thin slices lengthwise.
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Heat the grill pan and grill the aubergine and zucchini in portions 2-3 min. Turn halfway.
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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.
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Pour a thin layer of tomato sauce into the baking dish and add a thin layer of bechamel sauce.
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Put the winter carrot on it. Cover again with a layer of tomato and bechamel sauce and place the eggplant on top.
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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.
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25 minMain dishSpelt Bread, traditional olive oil, mushroom melange, chestnut mushrooms, garlic, dried thyme, balsamic vinegar, minimozzarella balls,mushroom and mozzarella on spelled toast
Nutrition
450Calories
Sodium0% DV1.605mg
Fat37% DV24g
Protein34% DV17g
Carbs12% DV36g
Fiber20% DV5g
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