Grilled Vegetable Lasagne
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tomato (s), cut into thick slices
- 2 sweet potatoes, peeled and thinly sliced
- 1 eggplant (s), cut into thick slices
- 2 bell peppers, red, eighths
- 2 zucchini, cut into thick slices
- 2 large mushrooms, sliced
- 250 g lasane plate (s), fresh or precooked
- 500 g ricotta
- 1 egg (s)
- 150 ml cream
- 10 g parsley, smooth, chopped
- pepper
- sea-salt
- 100 g mozzarella, rated
- 10 g basil, chopped
- Fat, for the baking dish
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C.
- Place all the vegetables on a baking tray lined with baking paper,
- Salt with sea salt and stew in the oven for 40 minutes until golden brown.
- For the filling, stir together the ricotta, basil, parsley, egg, cream, salt and pepper.
- Grease a baking dish and line it with a layer of lasagne sheets. Then distribute half of the vegetables on top, cover with a second layer of lasagne sheets. Brush this with half of the ricotta mixture and put another layer of lasagne sheets on top. The remaining vegetables and then the second half of the ricotta mixture
- give on. Sprinkle with the mozzarella.
- Bake the lasagna in the oven at 180 ° C for 45 minutes.
- If you like, you can also add some dried oregano or basil to the mozzarella.
- I got the recipe from Australia. A different kind of lasagna.
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