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Caryl
Roasted green vegetables with paprika sauce
A tasty Italian recipe. The vegetarian main course contains the following ingredients: potatoes (Pommes Primeur), onions, red peppers, salt, Italian culinary herbs, olive oil, white wine vinegar, lasagne skins (pack `250 g), lettuce and fresh green pesto (100 g).
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Ingredients
Directions
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Preheat the oven to 200 ° C or gas oven temperature.
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4.
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Clean potatoes well under cold water and cut into pieces.
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Peel onions and cut into pieces.
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Peppers wash, clean and cut into strips.
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Place potatoes and onion in frying pan.
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Sprinkle with salt and Italian herbs and pour 100 ml of oil over it.
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Cook roast potatoes and onions in the oven for about 30 minutes, stirring occasionally.
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In the meantime, heat 1 tablespoon of oil in frying pan and gently bake pepper for about 25 minutes, shaking regularly.
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Let the pepper cool down and puree with vinegar in a food processor or with a hand blender.
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Mix 100 ml of oil while mixing until a nice sauce is formed.
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Season with salt and pepper.
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In pan with plenty of boiling water and 2 tablespoons of oil, lasagne sheets with 6 simmer for 7 minutes in about 7 minutes, with spatula ensure that sheets do not stick together.
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Take out the lasagne sheets from the pan with a skimmer and let them drain over the edge of the colander.
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Simultaneously cook 6 other 6 lasagne sheets.
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Wash, pull and cut into strips.
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Heat in wok rest of oil and add lettuce in parts and let it shrink during the process.
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Create pesto through it.
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Place 1 lasagne on each of four boards.
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Successively 1/3 part of pepper sauce, 1/3 part of lettuce and 1/3 part of potato-onion mixture on it.
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Lay the lasagna sheet on top and repeat layers until all ingredients have been used..
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Nutrition
1.065Calories
Sodium26% DV635mg
Fat117% DV76g
Protein28% DV14g
Carbs27% DV81g
Fiber4% DV1g
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