in Italy

Vegetable lasagna with leek and peppers

updated

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Ingredients for 4 servings:

  • 2 leeks, cut into rings
  • 750 ml tomato(s), pureed
  • 2 bell peppers, cut into fine strips
  • 1 onion(s), finely chopped
  • 500 g herb curd, low-fat
  • 250 g lasagna sheet(s)
  • 200 g cheese, grated
  • salt and pepper
  • basil
  • oregano
  • olive oil
  • Paprika powder, sweet and hot

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

quick vegetarian lasagna and also low in fat

Briefly blanch the leek rings, let them cool, and toss with the passata. Season the sauce with salt, pepper, basil, and oregano. Sauté the onions and bell peppers in olive oil and braise for a few minutes. Season with paprika powder (sweet and hot). Let it cool and toss with the herb curd. Season the bell pepper sauce with salt and pepper. Grease a baking dish with olive oil and layer the sauces and lasagna sheets alternately in the dish. Sprinkle with grated cheese and bake at 180°C for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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