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E.oliver365
Vegetable lasagna
Italian dish with courgette, eggplant, leek, tomato sauce, lasagne sheets and cheese.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the zucchini and aubergine into slices.
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Heat the oil in a large frying pan and fry the zucchini and aubergine in 2 parts 3 min.
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Wash and cut the leek in rings.
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Fry the leek for 1 min.
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Cover the bottom of the oven dish with a layer of pasta sauce and then 1/3 of the lasagne sheets.
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Divide half of the zucchini, aubergine and leeks over.
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Pour some sauce over, sprinkle 1/3 of the cheese and cover with 1/3 of the lasagne sheets.
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Divide the rest of the vegetables and some cheese over, cover with the rest of the lasagne sheets.
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Pour over the rest of the sauce and sprinkle with the rest of the cheese.
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Bake the lasagne in the middle of the oven in about 35 minutes until golden brown and done.
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Nutrition
640Calories
Sodium0% DV1.570mg
Fat46% DV30g
Protein50% DV25g
Carbs21% DV63g
Fiber24% DV6g
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