John Myers
Vegetable Lasangne my Way
The perfect vegetable lasangne my way recipe with a picture and simple step-by-step instructions.
- 300 g Summer vegetables Tk here peas, carrots, kohlrabi, beans
- 1 Can Drained mushrooms
- 100 ml Cremefine for cooking
- 2 tablespoon Brunch with herbs
- 2 Garlic cloves finely chopped
- 1 Can Tomatoes happened
- Salt and pepper to taste
- 1 teaspoon Herbal mixture Italian
- 8 Lasagne sheets
- 150 g Grated Emmental
- Let the vegetables thaw well, heat the plant cream in a saucepan, add the garlic and vegetables, also add the drained mushrooms and stir-fry gently. Now stir in the cream and brunch and add the tomatoes, refine with the Italian herb mixture, season everything to taste and bring to the boil once briefly.
- Now lightly butter the casserole dish with 1-2 scoops of sauce pour the lasagne sheets over it, then again spread the sauce and again the lasagne sheets repeat the whole thing until the sauce is the last layer, now cover with the cheese with aluminum foil and put it in the oven Bake for 15 minutes at 150 degrees, then remove the foil and bake again until the cheese has reached the desired brown color. Now cut open and serve with a salad.
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