Читать книгу Vegetable Kitchen - Bernhard Long - Страница 22

Serves 4 meals

225 grams of spinach (frozen)

300 grams of Seitan

2 small carrots (as the. 100 grams)

2 stalks celery (as to the. 100 grams)

1 medium onion

1 clove of garlic

2 tablespoons olive oil

Salt and freshly ground pepper

850 grams of canned tomatoes

200 millilitres of vegetable broth

1 teaspoon fennel seed

30 grams Parmesan

Nutmeg

225g ricotta

16 lasagne noodles

Butter (for the mild)

180 grams of mozzarella

The preparation sequence

Thaw spinach. Chop finely Seitan or enter through the middle pane of the meat grinder.

Wash carrots with water and peel. Wash celery with water, brushing, unthreading and finely dice. Peel and chop onion and garlic.

Heat the oil in a saucepan heat and carrots, celery, onion and garlic fry it at medium heat for 3 minutes. Seitan and fry stirring for 3 minutes. Season with salt and pepper.

Give canned tomatoes and broth in the saucepan over medium heat 20 minutes covered boil, stirring occasionally. Fennel seed crushed, and season the sauce with salt and pepper.

Meanwhile Parmesan Finely grate. Something nutmeg rub. Express spinach vigorously, coarsely chop and mix in a bowl with ricotta, Parmesan, salt, pepper and nutmeg.

A baking dish (about 30 x 20 centimeter) lightly grease. Cover the bottom of the mild with little sauce and smooth. 4 lasagne noodles side by side on it lay, may trim slightly.

Give 1/3 of the spinach mixture on top and smooth. Emphasize 1/4 of sauce on it. Again, 4 lasagne noodles, 1/3 and 1/4 spinach sauce monolayer, repeat the process again.

It put the final lasagne sheets and spread the remaining sauce on it.

Drain mozzarella and tear into large pieces. Spread on the lasagne. Vegetarian lasagne in heated, preheated oven at 180 ° C (fan not recommended, gas mark 2-3) on the middle shelf level 35-40 minutes baking Vegetarian lasagne dish before let stand about 5 minutes.