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lasagna that change, for a nice meal. Textures very pleasant, sweet taste and ultra tasty!
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Lasagna vegetable curry
Serves 6 1 large onion
250g pumpkin into small strips 2 zucchini slices
1 eggplant, diced 3
peppers (one green, one red and one yellow) diced
250g cooked peas
250ml coconut milk
Curry, coriander powder, paprika, cumin, salt and pepper
1 tablespoon olive oil 1 tablespoon cornstarch
500ml milk
plates of lasagna (at least 24) From
tomato sauce grated cheese
Grill the vegetables (except peas) in a greased baking dish for 45 minutes - 1 hour at 180 * C. Mix the vegetables with coconut milk, peas and spices. Make a white sauce with oil, cornstarch and milk, add a little cumin in it. Prepare plates of lasagna according to package. Divide the noodles in a large casserole dish by placing the first plates, then a few spoonfuls of tomato sauce, half the vegetables, some cheese, then starts again finishing with a layer of plates, tomato sauce, bechamel and cheese. Bake 45 minutes at 180 * C.
Vegetables curry lasagna
Serves 6 1 big onion
250g sliced 2 sliced zucchini pumpkin
diced 1 eggplant diced bell peppers
3 (a green, a red and a yellow)
9 oz of cooked peas 1 cup of
Curry coconut milk, cilantro powder, paprika, cumin, salt and pepper
1 tbsp of olive oil
1 tbsp of cornstarch
2 cups of milk
Lasagna noodles (at least 24)
Tomato sauce
Grated cheese
Grill the vegetables (excepting the peas) on an oiled baking sheet at 350*F during 45 min - 1h. Toss these with coconut milk, the peas and the spices. Meanwhile, make a béchamel with the oil, cornstarch and milk. Add some cumin to it. Cook the noodles as the package indicates. Prepare the lasagna by placing a layer of noodles on a big pan, the some tomato sauce, half of the veggies, some cheese. Repeat it once again and finish with another layer of noodle, some tomato sauce, the béchamel and then, some cheese. Bake 45 min at 180*C.
Curried Vegetable Lasagna
Serves 6 1 large onion 250g pumpkin
sliced 2 zucchini, sliced 1 eggplant, diced
3 peppers (one green, one red and one yellow)
diced 250g cooked peas 250ml
Curry coconut milk, coriander, paprika, cumin, salt and pepper
1 tbsp olive oil 1 tbsp cornstarch
Des
500ml milk plates lasagna (at least 24)
tomato sauce Grated
Roast vegetables (except peas) on a baking sheet greased with oil for 45 min - 1 hour at 180 * C. Toss these coconut milk with peas and spices. Make a white sauce with oil, cornstarch and milk. Add some cumin. Cook the noodles according to package directions. Build the lasagna in a large plate, first put a layer of pasta, put some tomato sauce, half the vegetables, some cheese. Repeat this layer again and finish with another layer of pasta and a little tomato, pour the bechamel and sprinkle some cheese. Bake 45 minutes at 180 * C.
Serves 6 1 large onion
250g pumpkin into small strips 2 zucchini slices
1 eggplant, diced 3
peppers (one green, one red and one yellow) diced
250g cooked peas
250ml coconut milk
Curry, coriander powder, paprika, cumin, salt and pepper
1 tablespoon olive oil 1 tablespoon cornstarch
500ml milk
plates of lasagna (at least 24) From
tomato sauce grated cheese
Grill the vegetables (except peas) in a greased baking dish for 45 minutes - 1 hour at 180 * C. Mix the vegetables with coconut milk, peas and spices. Make a white sauce with oil, cornstarch and milk, add a little cumin in it. Prepare plates of lasagna according to package. Divide the noodles in a large casserole dish by placing the first plates, then a few spoonfuls of tomato sauce, half the vegetables, some cheese, then starts again finishing with a layer of plates, tomato sauce, bechamel and cheese. Bake 45 minutes at 180 * C.
Vegetables curry lasagna
Serves 6 1 big onion
250g sliced 2 sliced zucchini pumpkin
diced 1 eggplant diced bell peppers
3 (a green, a red and a yellow)
9 oz of cooked peas 1 cup of
Curry coconut milk, cilantro powder, paprika, cumin, salt and pepper
1 tbsp of olive oil
1 tbsp of cornstarch
2 cups of milk
Lasagna noodles (at least 24)
Tomato sauce
Grated cheese
Grill the vegetables (excepting the peas) on an oiled baking sheet at 350*F during 45 min - 1h. Toss these with coconut milk, the peas and the spices. Meanwhile, make a béchamel with the oil, cornstarch and milk. Add some cumin to it. Cook the noodles as the package indicates. Prepare the lasagna by placing a layer of noodles on a big pan, the some tomato sauce, half of the veggies, some cheese. Repeat it once again and finish with another layer of noodle, some tomato sauce, the béchamel and then, some cheese. Bake 45 min at 180*C.
Curried Vegetable Lasagna
Serves 6 1 large onion 250g pumpkin
sliced 2 zucchini, sliced 1 eggplant, diced
3 peppers (one green, one red and one yellow)
diced 250g cooked peas 250ml
Curry coconut milk, coriander, paprika, cumin, salt and pepper
1 tbsp olive oil 1 tbsp cornstarch
Des
500ml milk plates lasagna (at least 24)
tomato sauce Grated
Roast vegetables (except peas) on a baking sheet greased with oil for 45 min - 1 hour at 180 * C. Toss these coconut milk with peas and spices. Make a white sauce with oil, cornstarch and milk. Add some cumin. Cook the noodles according to package directions. Build the lasagna in a large plate, first put a layer of pasta, put some tomato sauce, half the vegetables, some cheese. Repeat this layer again and finish with another layer of pasta and a little tomato, pour the bechamel and sprinkle some cheese. Bake 45 minutes at 180 * C.
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