Serving Size 1/6 van de schotel
Servings 6
- Amount Per Serving
- Calories 550
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 46g16%
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingrediënten
Bereiding
Preheat the oven to 220 ºC.
Mix the peppers, onion, zucchini, eggplant, oregano, thyme and rosemary in a bowl with the oil and season with salt and pepper.
Then place the vegetables on a baking tray lined with baking paper and bake for about 20 minutes.
Set the vegetables from the oven aside. Reduce the oven temperature to 185 ºC.
Mix the passata with the wine vinegar, garlic, Provencal herbs and salt and pepper
Place a layer of the sauce on the bottom of the baking dish. Place a layer of lasagna sheets on top, some roasted vegetables, a layer of ricotta, lasagna again, vegetables and passata and repeat until everything is gone.
Then sprinkle the cheese and breadcrumbs over it. Bake in the oven for 30 to 40 minutes.
Ingredients
Directions
Preheat the oven to 220 ºC.
Mix the peppers, onion, zucchini, eggplant, oregano, thyme and rosemary in a bowl with the oil and season with salt and pepper.
Then place the vegetables on a baking tray lined with baking paper and bake for about 20 minutes.
Set the vegetables from the oven aside. Reduce the oven temperature to 185 ºC.
Mix the passata with the wine vinegar, garlic, Provencal herbs and salt and pepper
Place a layer of the sauce on the bottom of the baking dish. Place a layer of lasagna sheets on top, some roasted vegetables, a layer of ricotta, lasagna again, vegetables and passata and repeat until everything is gone.
Then sprinkle the cheese and breadcrumbs over it. Bake in the oven for 30 to 40 minutes.
Responses