INGREDIENTS
- 1 pumpkin layer:
- – 700 g of pumpkin.
- – 1 onion.
- – She.
- – Sage leaves.
- – Thyme.
- – Olive oil.
- – Salt and pepper to style.
- 2 Layer of beets:
- – 5 medium beets.
- – 2 diced cooked onion.
- – Salt and pepper to style.
- – ½ cup of vegetable broth.
- 3 layer ricotta and kale:
- – 1 onion.
- – Garlic 2 cloves.
- – 1 bunch of spinach.
- – 600 the ricotta.
- – 100 g of grated cheese.
- – Salt and pepper to style.
- Ketchup:
- – Crushed tomato 1 L.
- – Garlic 2 cloves.
- – Basil leaves.
- – Oregano.
- – Salt and pepper to style.
- Further:
- – Blanched lasagna dough 12 items.
- – Grated cheese to gratin.
VEGETABLE LASAGNA with pumpkin, beet, ricotta, kale and tomato sauce To be happier! Get pleasure from this spectacular vegetarian lasagna
PROCEDURE:
Filler 1:
1. Lower the pumpkin in half, season with salt and pepper, add slightly thyme, some garlic, and oil and place within the oven till cooked.
2. Chop the onion into small cubes and sauté, season with salt and pepper.
3. As soon as cooked, make a puree with the pumpkin and add the sautéed onion, season. Combine and put aside.
Filling 2:
1. For the beet filling, place the beets wrapped in aluminum foil in a roasting pan and prepare dinner till tender.
2. As soon as cooked, peel and blend, season with salt and pepper and add the cooked onion, combine.
Fill 3:
1. Sauté the onion and oil in a pan till tender, add the garlic and kale and prepare dinner for about 5 minutes.
2. Combine the spinach with the ricotta, add the grated cheese, season with salt and pepper.
Ketchup:
1. In a saucepan, fragrance the oil with a clove of garlic and add the crushed tomato, prepare dinner for about 10 minutes, season with salt and pepper and add some basil leaves.
Armed:
1. Place a tomato sauce base in an oven-safe dish, then cowl with the blanched dough, place the primary layer of pumpkin filling, place one other layer of dough and canopy with the second ricotta and kale filling, place a layer of dough and fill with the final beet filling, cowl with the dough and end with the tomato sauce and slightly white sauce, sprinkle with the cheese and convey to gratin.
