Lasagna verde con salmone
Standard
Serve hot
Vegatarian lasagne
Challenging
Serve hot
Print recipe
Ingredients
- Lasagne sheet (A22) 150 g (½ of 1/3 pc)
- Primavera sauce (H23) 150 g
- Cheese sauce (H7) 80 g
- Carrot slices 1/3 pc
- Slices of red and green pepper 60 g
- Zucchini (brunoise) 30 g
- Eggplant (brunoise) 30 g
- Grilled chickpeas 2 tbsp
- Pinch of smoked chili
- Pinch of cumin
- Harissa 1 csp
- Olive oil 1 tbsp
- Salt and pepper
- Grated Parmesan 15 g
Preperation
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Vegetarian
Ingredients
- Lasagne sheet (A22) 150 g (½ of 1/3 pc)
- Primavera sauce (H23) 150 g
- Cheese sauce (H7) 80 g
- Carrot slices 1/3 pc
- Slices of red and green pepper 60 g
- Zucchini (brunoise) 30 g
- Eggplant (brunoise) 30 g
- Grilled chickpeas 2 tbsp
- Pinch of smoked chili
- Pinch of cumin
- Harissa 1 csp
- Olive oil 1 tbsp
- Salt and pepper
- Grated Parmesan 15 g
Vegatarian lasagne
Preperation
Stir-fry peppers, blanched carrots, zucchini, eggplant and garlic in a hot pan with olive oil. Once the vegetables coloured, add the primavera sauce and season with salt, pepper, cumin and smoked chili. Once this preparation has cooled, add the grilled chickpeas (= red sauce).
To prepare the béchamel sauce: mix the cold cheese sauce with harissa, salt and pepper. The result is a light pink sauce. Cut the lasagna sheet to the size of your dish (you need 4 identical sheets).
Arrange a very thin layer of red sauce in an ovenproof dish and place your first lasagna sheet on top. Generously coat this sheet with the red sauce and on top of that a small layer of béchamel sauce. Repeat this until you reach the last sheet of lasagna and cover this one only with béchamel sauce.
Finalize with grated Parmesan.