Basil vegetable lasagne
Time
Total preparation time: 1 hr.
ingredients
- 250 g of grated mozzarella cheese
- 3 knife tips of salt
- 250 ml pesto genovese
- 3 pieces of tomatoes
- 500 ml tomato sauce
- 250 ml mushrooms
- 3 tbsp olive oil
- 3 pinch of pepper
- 225 g of TK spinach
- 400 g cream cheese
- 1 bunch of basil
- 3 pieces of spring onions
- 1 piece of eggplant
- 3 pieces of hot peppers
- 2 pieces of zucchini
- 400 g of lasagna plates
preparation
- First of all, wash and clean the vegetables. Cut tomatoes, zucchini and aubergine into cubes, chilli peppers, spring onions and mushrooms into thin slices. Season well with salt and pepper.
- Thaw the spinach and heat according to the packing instructions.
- Stir cream cheese and pesto into a uniform mixture and season with salt and pepper.
- Mix the tomato sauce with 3 tablespoons of olive oil and a little water and add the tomato pieces.
- Now grease a casserole dish. First fill some tomato sauce, then alternately layer lasagne plates, vegetables, tomato sauce and pesto cream until the shape is full.
- Finally sprinkle with mozzarella and bake the lasagne for about 30 minutes at 200 degrees.
- In the meantime, chop the basil and pour over the portions before serving.
It's so delicious!
