INGREDIENTS
1 package of ready-lasagna
750g grated carrots
250 g frozen spinach
January 1 ricotta pot
1 l nature soy
5 c. tablespoons cream
3 c. tablespoons pesto
100 g butter
70 g flour
1 garlic clove
1 egg
Grated parmesan
olive oil
salt pepper
PREPARATION
STEP 1
Preheat oven to 150 ° (th.5).
2ND STEP
Cook the spinach in salted water and then drain them by packing them by hand.
STEP 3
Prepare white sauce: melt the butter and add the flour and leave to color a few minutes.
STEP 4
gradually add the soy milk, stirring constantly.
STEP 5
Add the pepper, salt and stir until boiling and thickened.
STEP 6
Cook for 1 minute and remove from heat.
STEP 7
Stir in the ricotta and let cool slightly.
STEP 8
In a dish, beat the egg then add, stirring constantly.
STEP 9
Pour half the sauce into a bowl and reserve the other for garnish.
STEP 10
Peel and chop the garlic. Add the pesto, grated carrots in remaining sauce by blending perfectly.
STEP 11
Mix the spinach with cream.
STEP 12
Grease a large baking dish and start by depositing a layer of sauce with carrot. Place a layer of lasagne on top.
STEP 13
Alternate with a layer of creamed spinach and place lasagna. Proceed alternating ending with noodles.
STEP 14
Spread cheese sauce and sprinkle with Parmesan.
STEP 15
Let stand 15 minutes to soften as lasagne and then bake for 40 minutes until the topping is golden.
Learn more about http://www.cuisineaz.com/recettes/lasagnes-vegetariennes-23496.aspx#1yCXUb5GbBXWdhxo.99
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