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Arleigh
Open lasagne with pesto, pecorino and tomato
Open Italian lasagne with pesto, pecorino, tomato and basil.
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Ingredients
Directions
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Chop the onion and finely chop the garlic. Heat the oil in a pan and fry the onion and garlic for 6 minutes.
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Add the tomatoes and crush them. Season with salt and pepper and let it simmer for 15 minutes.
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Meanwhile, toast the pine nuts in a frying pan without oil or butter in 3 min. Golden brown. Let cool on a plate.
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Grate the cheese. Grind the pine nuts, 25 g grated cheese and the garlic in the food processor.
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Add the basil and oil and briefly reduce to pesto. Season with pepper and salt.
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Bring a pot of water to the boil. Halve the lasagne sheets and cook them for 4 minutes. Take them out of the pan with a slotted spoon and drain in a colander.
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Place a lasagne leaf on 4 plates and add some of the tomato sauce and pesto. Sprinkle with cheese and cover with lasagne.
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Again, add some tomato sauce, pesto and cheese. Repeat 2 more times. Sprinkle with black pepper and serve immediately. Bon appétit! .
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Nutrition
555Calories
Sodium25% DV595mg
Fat55% DV36g
Protein42% DV21g
Carbs12% DV35g
Fiber12% DV3g
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