Vegetable Lasagne
Servings: 10
Time of preparation: 1 hour
3 Tbsp extra virgin olive oil (2 for veggies + 1 on the top layer of
lasagne)
1 onion
1 yellow pepper
1 red pepper
6 mushrooms
1 eggplant
1 zucchini
2 garlic cloves
100 grams tomato sauce
200 grams cooking cream
1 Tbsp Tamari soy sauce
1 pepperoncino (Italian red pepper spice)
1 dash curry powder
--
1 package of fresh lasagne layers
--
250 grams of mascarpone (Italian cream cheese)
optional: grated nutmeg
10 grams of grated Grana Padano cheese
Preheat the oven at 200 degrees Celsius. Heat the olive oil in the wok and
chop the veggies. Start from stir-frying onion, then add peppers,
mushrooms, eggplant, zucchini and garlic. When the veggies are soft enough
(but still crunchy), add tomato sauce, season it with Tamari soy sauce,
pepperoncino and curry, and let it boil. Put one layer of lasagne at the
bottom of the pan. Put the veggies, then add mascarpone; another layer of
lasagne, etc. At the top cover the layer with mascarpone and grated Grana
Padano cheese.
Bake in the oven at 180 degrees Celsius for 30 minutes. Buon appetito!!
1 serving has: calories: 348.3 fat: 22.3 grams |
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