DinnerBooks
Vegolasagne with sun-dried tomato

Vegolasagne with sun-dried tomato

Cooking Time30 m
Ingredients10
DifficultyMedium
0
0
Manfred LundbergManfred Lundberg
Lasagne is both good, satiating and easy to do – especially vegolasagne that can be cooked quickly! In this lasagne, créme fraiche is mixed with pasta sauce, tapened and beans together into a sauce. Then unwind the lasagna plates with pepper and sauce in an oven shape. Finish with sauce and rip mozzarella and serve with salad. Mums!

Ingredients

4 servings
  • Step: 1
    2 pc form cooked cannellinib beans
  • Step: 2
    530 g grilled peppers
  • Step: 3
    2 dl crème fraiche
  • Step: 4
    2 pc pasta sauce with basilica
  • Step: 5
    130 g painted sun-dried tomato
  • Step: 6
    salt
  • Step: 7
    pepper
  • Step: 8
    12 pc lasagna plates
  • Step: 9
    125 g mozzarella
  • Step: 10
    1 pc crystal salad

Instructions

  • Step: 1
    Put the oven at 225°C.
  • Step: 2
    Pour the beans into a pitch, flush them in cold water and let run off.
  • Step: 3
    Let the pepper run off and cut it in large pieces.
  • Step: 4
    Cook up the crème fraiche with the pasta sauces and tapenade. Move in the beans. (Mix the sauce plain with a spell mixer if you want). Taste with salt and pepper.
  • Step: 5
    Unwind the lasagna plates with pepper and sauce in an oven shape. End with a layer of sauce and rip over the mozzarellan.
  • Step: 6
    Add the lasagna in the middle of the oven 20-25 minutes.
  • Step: 7
    Share the salad.
  • Step: 8
    Serve the lasagna with the salad.

Näring

Calories859kcal
Carbohydrates95g
Fat38g
Protein27g
Serving Size4serving

Comments