Lasagna with tomato and maize
Cooking Time45 m
Ingredients12
DifficultyMedium
Green lenses, tomato and pasta in stock – this is a vegolasagne that is as smooth to do as saving until later. It fits great when you want something satiating without standing in the kitchen all night. Serve with a simple salad on the side.
Categories
Main courseDinnerYields
4ServingsCooking Methods
In the oven
Ingredients
4 servings
- Step: 1380 g cooked green lenses
- Step: 2390 g crushed tomatoes with basilica
- Step: 3500 g passed tomatoes
- Step: 41 dl tapeless sun-dried tomatoes
- Step: 5150 g mayskorn
- Step: 6salt
- Step: 7pepper
- Step: 815 pc dry lasagna plates
- Step: 94 dl the four cheesesese
- Step: 101/2 pc iceberg salad or heart salad
- Step: 112 tsk white vinegar
- Step: 121 msk oil
Instructions
- Step: 1Put the oven at 225°C.
- Step: 2Lasagna: Pour the lenses in a sil, flush them in cold water and let run off.
- Step: 3Cook up tomato crush, passed tomatoes, tapened, lenses and corn with the spade. Let it boil about 5 minutes on weak heat. Taste with salt and pepper.
- Step: 4Add some of the tomato sauce in an oven-safe form, about 20x30 cm. Varva lasagna plates with the tomato sauce. Top with tomato sauce and cheese sauce. Save the lasagna in the middle of the oven about 30 minutes.
- Step: 5Salad: Cut the salad in pieces. Mix with vinegar and oil. Spice with salt and pepper.
- Step: 6Serve the lasagna with salad.
Näring
| Calories | 656kcal |
|---|---|
| Carbohydrates | 88g |
| Fat | 21g |
| Protein | 23g |
| Serving Size | 4serving |
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