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Open lasagna with fried mushrooms and truffle pesto
Fresh lasagne with mushrooms, bratwurst, cherry tomatoes and creamy pesto tartufo with baby spinach.
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Ingredients
Directions
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Bring a large pan of water with salt, if necessary, to the boil.
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Take of the fire. Remove the lasagne sheets, add to the pan with water and let it soak for 10 minutes. Stir gently occasionally; they do not stick to each other like that.
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Cut the mushrooms into slices and finely chop the garlic.
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Remove the skin from the sausages. Heat a grill pan without oil or butter and toast the cherry tomatoes to the branch in about 5 minutes.
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In the meantime, heat the oil in a skillet and fry the meat over medium heat for 3 minutes.
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Push the meat into smaller pieces with a wooden spoon during baking. Add the mushrooms and garlic and cook for 5 minutes.
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Meanwhile, season one side of the cooked lasagne sheets with the truffle pesto.
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Take 4 deep plates. Place a lasagna with each side of the pesto on each plate.
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Divide half of the mushroom sausage mixture over the sheets on the 4 plates and half of the spinach. Repeat this once.
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Divide the cherry tomatoes over the plates.
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Nutrition
495Calories
Sodium22% DV520mg
Fat38% DV25g
Protein48% DV24g
Carbs14% DV41g
Fiber24% DV6g
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