Vegetable Lasagne
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| |
| Servings: 10 |
| Time of preparation: 1 hour |
| (Cost: approx. 4 euro) |
| |
| 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 g | tomato sauce |
| 200 g | cooking cream |
| 1 Tbsp | Tamari soy sauce |
| 1 | pepperoncino (Italian red pepper spice) |
| 1 dash | curry powder |
| 1 package | of fresh lasagne layers |
| 250 g | of mascarpone (Italian cream cheese) |
| | optional grated nutmeg |
| 10 g | 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!! |
| |
| According to Fitday.com, 1 serving has:- calories: 348.3 - fat: 22.3 grams |
| - carbs: 28.3 grams - protein: 8.8 grams |
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| (ID: 79778) Mirror: rec.food.recipes: Thu, Jan 2, 2003 |