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SYRUNGA
Lasagne with ricotta, fennel and tomato
Try this delicious lasagna with ricotta, fennel and tomato
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Ingredients
Directions
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Preheat the oven to 200 ° C. Heat 2 tablespoons of olive oil and fry the fennel with salt and pepper for 4 minutes.
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Scoop the fennel out of the pan. Bake the tomatoes for 2 minutes.
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Mix half the thyme with salt and pepper through the ricotta.
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Place a layer of lasagne sheets next to each other on the bottom of the cake tin. Divide a layer of fennel and a layer of tomato.
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Divide a layer of ricotta over it. Form three layers. Cover the top with lasagne sheets.
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Mix the bread crumbs with the cheese and the rest of the thyme. Sprinkle this over the top of the lasagne and sprinkle the rest of the olive oil over it. Place the dish in the middle of the oven for about 25 minutes.
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Nutrition
605Calories
Sodium0% DV0g
Fat45% DV29g
Protein46% DV23g
Carbs20% DV61g
Fiber0% DV0g
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