Thiết bị & Phụ kiện
Vegetable lasagne
chuẩn bị 45 phút
Toàn bộ 1h 35 phút
8 portions
Nguyên liệu
Lemon and ricotta
-
lemon zest only, no white pith1
-
garlic clove1
-
lemon juice (approx. 1 lemon)30 g
-
ricotta (see Tips)250 g
Béchamel sauce
-
unsalted butter50 g
-
plain flour50 g
-
full cream milk450 g
-
sea salt¼ tsp
-
ground black pepper¼ tsp
Sauce and vegetable filling
-
Parmesan cheese cut into pieces (3 cm)100 g
-
brown onion (approx. 150 g), cut into halves1
-
garlic cloves2
-
fresh red chilli deseeded if preferred and cut into pieces1
-
olive oil40 g
-
canned whole tomatoes800 g
-
red wine100 g
-
fresh basil leaves only, torn into pieces3 sprigs
-
fresh flat-leaf parsley leaves only, torn into pieces4 sprigs
-
dried oregano2 tbsp
-
sea salt1 tsp
-
ground black pepper1 tsp
-
sweet potato peeled and cut into slices (1 cm)300 g
-
eggplant (approx. 260 g), cut into slices (1 cm)1
-
button mushrooms cut into slices250 g
-
zucchini (approx. 260 g), cut into slices (1 cm)1
-
kale leaves stalks removed and leaves torn into pieces (optional)3
Assembly
-
butter for greasing
-
fresh lasagne sheets500 g
-
mixed salad greens to serve
Độ khó
dễ
Dinh dưỡng trên 1 portion
Natri
734.3 mg
Chất đạm
20 g
Calo
2112.6 kJ /
503 kcal
Chất béo
22.2 g
Chất xơ
8.7 g
Chất béo bão hòa
10.4 g
Carbohydrate
51.1 g
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