Vegetable Lasagne
 
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 tomato sauce
200 cooking cream
1 Tbsp  Tamari soy sauce
1   pepperoncino (Italian red pepper spice)
1 dash  curry powder
1 package  of fresh lasagne layers
250 of mascarpone (Italian cream cheese)
  optional grated nutmeg
10 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


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