How to prepare lasagna with veggie strips and vegetables recipe


Cooking time 25 min + 50 min in the oven

Lasagna with veggie strips and vegetables

Serves 4

Ingredients:

  • 500 g vegetarian strips for wok (frozen)
  • 500 g mushrooms
  • 2 leeks
  • 2 green celery stems
  • 1 onion
  • 2 pieces of garlic
  • 80 g grated cheese
  • 2 tablespoon butter
  • 6 dl of milk
  • 12 sheets of lasagna
  • 1 tablespoon flour
  • 1 dl vegetable broth (1/3 cube dissolved in 1 dl hot water)
  • nutmeg
  • salt and pepper

Nutrition: per serving

  • kcal733
  • fat22.9 g
  • saturatesn/a
  • carbs87.9 g
  • sugarsn/a
  • fibren/a
  • protein46.9 g
  • saltn/a

Description

How to prepare lasagna with veggie strips and vegetables recipe
Quick recipe and guide on lasagna with veggie strips and vegetables recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.

Preparation

nibble the onion and garlic.
Cut the leeks and celery into thin strips.
Det the mushrooms in strips.
1 Preheat the oven to 180 ° C.
2 Melt 1 tbsp. butter in a saucepan and cook leeks and celery for ± 5 min. Sprinkle with flour and mix. Pour in the milk and mix until you have a lightly bound sauce.
3 Incorporate frozen vegetarian strips. Top with nutmeg, salt and pepper.
4 Melt 1 tbsp. butter in a saucepan and sauté onion and garlic until translucent. Add the mushrooms and cook for 3 to 5 minutes over high heat. Wet with the broth.
5 Pour a layer of vegetable sauce in a baking dish. Arrange 4 lasagna leaves (without overlapping) and mushrooms on top. Deposit 4 more lasagna leaves.
6 Add a layer of vegetable sauce, then 4 sheets of lasagna and the rest of the vegetable sauce to cover the lasagna leaves.
7 Sprinkle the dish with grated cheese and put in the preheated oven for about 50 minutes.

Drinks

Wine DOC Monferrato – Dolcetto – Castello del Poggio
Piemonte – Italy
Montepulciano d'Abruzzo DOC
Cerasuolo Rosato – Fantini – Abruzzo – Italy

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