Vegetable Lasagne À La Christiane
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 zucchini
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- 250 g mushrooms, fresh
- 1 leek
- 1 kohlrabi
- 3 tomato (s)
- 1 processed cheese corner
- 12 lasagne plate (s)
- 100 g cheese (e.. Emmentaler), rated
- 1 cup cream
- salt and pepper
- Cayenne pepper
- Chili powder
- Broth, granulated
- Fat for the shape
- possibly water
- some olive oil
Print Recipe
Pin Recipe Instructions
- Wash the vegetables and cut into thin slices or strips, fry in olive oil. Add the cream and the processed cheese, possibly a little more water and granulated broth, season very spicy and let it boil down.
- As soon as the mixture is thick, season again if necessary (should be slightly spicy, as the lasagne plates neutralize the seasoning again), then first put some vegetable sauce in a greased casserole dish, put a layer of lasagne plates on top, then some vegetable sauce and so on.
- The last layer consists of the sauce, then put the grated cheese on top. Please make sure that the lasagne plates are well covered with the sauce. Bake in a preheated oven at 200 ° C for about 35 minutes.
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