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Vegetable salad with ricotta
 
 
4 ServingsPTM90 min

Vegetable salad with ricotta


Lasagne with aubergines, courgettes, tomatoes, spinach, peppers, ricotta and pizza sauce.

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Directions

  1. Preheat the oven to 180 ° C.
  2. Cut the aubergines lengthwise into slices of 1/2 cm thick. Heat the grill pan without oil or butter.
  3. Brush the eggplant slices with the oil, sprinkle with pepper and salt and grill if necessary in 2 parts 6 minutes. Turn halfway.
  4. Meanwhile, cut the courgettes lengthwise in slices of 1/2 cm thick.
  5. Brush the zucchini with the oil, sprinkle with salt and salt and grill in 2 parts 5 minutes. Turn halfway.
  6. Meanwhile cut the tomatoes into slices. Heat the spinach in a pan over low heat. Grate the Parmesan cheese.
  7. When the spinach has thawed, add half of the cheese and remove from the heat. Drain the pepper.
  8. Clean the lemon and grate the yellow skin of the lemon. Mix through the ricotta.
  9. Grease the oven dish. Divide 1/2 a spinach per person over the oven dish.
  10. Cover 1/3 of the eggplant, 1/3 of the zucchini, 1/3 of the pizza sauce, 1/3 of the pepper and 1/3 of the rest of the spinach.
  11. Make 2 more layers.
  12. Divide the ricotta over it. Put the tomato slices on top and sprinkle with the rest of the cheese.
  13. Bake the lasagna in the middle of the oven for about 45 minutes.


Nutrition

495Calories
Sodium0% DV1.170mg
Fat48% DV31g
Protein42% DV21g
Carbs10% DV29g
Fiber28% DV7g

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