Friday, May 20, 2011

Vegetarian lasagna

Serves: 4 people Difficulty ': Media Preparation time: 1 hour 25 minutes INGREDIENTS 350g. lasagne (sheets already 'ready) 500gr. Swiss chard 1 leek 1 red pepper 3 carrots 2 onions 200g. mushrooms 4 tomatoes 20gr. butter 1 teaspoon fresh oregano 50g. grated Parmesan cheese 400ml. bechamel already 'ready 4 tablespoons extra virgin olive oil salt pepper PROCEDURE -------------------------- Peel onions and cut into rounds.

Tick and scrape the carrots, cut into julienne strips. In a pan fry half 'of the onions with a tablespoon of olive oil, add carrots, salt, pepper and stir. Bake for 10 minutes. Clean mushrooms, cut into strips and let them jump in the pan used previously with a tablespoon of oil. Add salt and pepper.

Peel the peppers into strips and tgaliatelo. Then cook in another pan with the rest of the onion for 5 minutes, stirring constantly. Add salt and pepper. Clean the leek and cut it into thin slices, then fry in butter, add the clean spinach and cook for 5 minutes, stirring. Add the mushrooms and season with salt and pepper.

Wash tomatoes, cut into slices, then season with salt and pepper, chopped a little olive oil and oregano. Blanch the pasta in lightly salted water and put them to dry on a clean cloth. Roll out the bottom of a baking dish a layer of white sauce and cover with pastry. Roll over the carrots to the onions, cover with the sauce.

Place a layer of lasagne then put the spinach with mushrooms and even a layer of bechamel. Still positioned above the pasta with the peppers. Cover with last layer of lasagne, Lie down and spread the sauce over the slices of tomato. Sprinkle the surface with grated cheese and bake for 25 minutes at 190 degrees.

Remove from oven and let rest for a few minutes then serve immediately.

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