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Spinach lasagnas
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©Copyright Laurent Thiers
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Ingredients
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Instructions
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250 g lasagna 100 g shredded Gruyère For the sauce |
Wash and cut the vegetables in small pieces. Make the onion and the garlic sweat in the pan. Add mushrooms and carrots finely cut. Steam for a few minutes then add the tomatoes. Let simmer for about 30 minutes. In an 23*33 cm pan, place one layer of lasagna. Sprinkle then with Gruyère and place in the oven. Cook 1 hour at 180 degrees. To avoid the top of your lasagna to grill, cover the pan with a sheet of aluminum, which you will remove 15 minutes before the end of the cooking time. |
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