Dificultad
La mayor parte de nuestras recetas son fáciles. Las clasificadas con dificultad “media” o “avanzada” requieren un poco más de tiempo o habilidad para cocinar.
Tiempo de preparación
Este es el tiempo que necesitas para preparar esta comida.
Tiempo total
Este es el tiempo que se tarda en preparar esta comida de principio a fin: marinado, cocinado, enfriado, etc.
Porciones
Aquí se muestran las raciones de la receta.
Ingredientes
Lemon and ricotta
- 1 lemon, zest only, no white pith
- 1 garlic clove
- 30 g lemon juice (approx. 1 lemon)
- 250 g ricotta (see Tips)
Béchamel sauce
- 50 g unsalted butter
- 50 g plain flour
- 450 g full cream milk
- ¼ tsp sea salt
- ¼ tsp ground black pepper
Sauce and vegetable filling
- 100 g Parmesan cheese, cut into pieces (3 cm)
- 1 brown onion, (approx. 150 g), cut into halves
- 2 garlic cloves
- 1 fresh red chilli, deseeded if preferred and cut into pieces
- 40 g olive oil
- 800 g canned whole tomatoes
- 100 g red wine
- 3 sprigs fresh basil, leaves only, torn into pieces
- 4 sprigs fresh flat-leaf parsley, leaves only, torn into pieces
- 2 tbsp dried oregano
- 1 tsp sea salt
- 1 tsp ground black pepper
- 300 g sweet potato, peeled and cut into slices (1 cm)
- 1 eggplant (approx. 260 g), cut into slices (1 cm)
- 250 g button mushrooms, cut into slices
- 1 zucchini (approx. 260 g), cut into slices (1 cm)
- 3 kale leaves, stalks removed and leaves torn into pieces (optional)
Assembly
- butter, for greasing
- 500 g fresh lasagne sheets
- mixed salad greens, to serve
- Inf. nutricional
- por 1 portion
- Calorías
- 2112.6 kJ / 503 kcal
- Proteína
- 20 g
- Carbohidratos
- 51.1 g
- Grasa
- 22.2 g
- Grasa saturada
- 10.4 g
- Fibra
- 8.7 g
- Sodio
- 734.3 mg
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