Saturday, December 14, 2019
Vegetable lasagne
vegetabes:
3 carrots
3 courgettes
3 tbsp of olive oil
3 tbsp of herbs (chives, basil, chervil, coriander)
Salt and pepper to taste
For lasagnes:
8 sheets of lasagna
40 cl of chicken or vegetable bouillon
40 cl of single cream
250-300 g of grated cheese (parmesan, mozzarella or Emmental cheese)
1. Grate courgettes and carrots in julienne and cook them in a frying pan during 5 minutes.
2. Add herbs, salt and the pepper.
3. Preheat the oven in 180 °
4. Mix the vegetable/chicken bouillon with the single cream.
5. Place pasta sheets in bottom of a gratin dish, spread one-third of vegetables one-third of the grated cheese. Place again pasta sheets and cover with on-third of the cream.
7. Repeat layers twice. Top with remaining cheese and cream.
Bake in preheated oven 30 minutes, until top is golden. Cool for 15 minutes before serving.
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