ingredienti
Ingrediencies
- 1 st yellow onion
- 2 st garlic
- 2 tablespoon olive oil
- 300 gram spinach
- 6 st sun-dried tomatoes
- 3 st mozzarella, à 125 g
- 125 gram feta
- 100 ml cream
- 100 ml milk
- 150 gram cheese
- 15 st cherry tomatoes
- salt and pepper
Vegetarian lasagna
Make your own vegetarian lasagna together with your Ankarsrum.
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Do the pasta dough and run it in the roller until you are satisfied with the thickness.
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Chop the onion and fry in half of the oil along with pressed garlic and coarsely chopped sun-dried tomatoes.
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Add the spinach, stir and stir the spinach smoothly. Set the frying pan aside.
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Put the oven at 200 °C (392 f).
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Lubricate an oven mold with the remaining oil.
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Chop the mozzarella and feta cheese and mix with the spinach in the frying pan.
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Assemble you assistent with whisk bowl and balloon whisks.
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Mix the cream and milk and stir in half in the frying pan, season with salt and pepper and grate the cheese.
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Place a layer of spinach in the bottom of the oven mold, add tomatoes and then lasagna plates.
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Repeat until you have a layer of pasta at the top.
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Spread the cheese evenly over the pasta and pour over the last of the cream and milk.
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Bake in the middle of the oven, 15-40 minutes depending on the thickness of the lasagna plates
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If necessary, move down one step if the surface becomes too dark.
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When the pasta is soft, the lasagna is ready.
