Cuisine: Mediterranean cuisine (Italian)
The taste is spicy-spicy mushroom. Aroma of baking, tomatoes and spices
Cooking method: chop / chop + fry + move + bake
Basic household appliances: stove, kettle, oven
Basic kitchen utensils: bowl, slotted spoon, board + knife, grater, frying pan, saucepan, deep bowl, colander, baking dish
Main products: tomatoes, cheese, mushrooms, vegetables
Cooking time: 1 hour 30 minutes +
Difficulty level: medium
Type of dish: main course
Ingredients
Lasagna (sheets) - 12 pcs.
Mushrooms (champignons) - 500 g
Spinach - 300 g
Eggs - 2 pcs.
Carrots (medium) - 3 pcs.
Onion - 1 pc.
Pepper (yellow) - 1 pc.
Tomatoes (peeled or canned) - 300 g
Ketchup - 100 g
Vegetable oil for frying - 2-3 tbsp.
Grated cheese - 300 g
Soft cheese - 300 g
Basil (dry leaves) - 1 tbsp.
How to cook it?
- finely cleave the onion, grind the carrots on a coarse grater
- broil onions and carrots in vegetable oil, salt and pepper
- add 2 tbsp. water, stew covered until delicate (10-15 min.)
- put opened spoon into a bowl
- cleave and broil mushrooms and peppers (until brilliant brown), salt and pepper
- put the vegetables with an opened spoon in a bowl with carrots
- bring down the lasagna leaves for 10 minutes. in hot unsalted water, put in a colander
- measure ½ cup of the vegetable combination, mix in the pounded tomatoes with a fork into the leftover blend, add ketchup, blend
- measure out a deficient glass of hard ground cheddar
- consolidate in another compartment the excess hard cheddar, delicate cheddar, basil and eggs
- preheat the broiler
- pour a little vegetable combination on the lower part of the baking dish, put 6 lasagna leaves
- spread ½ a piece of the cheddar mass on top, on it - ½ part of the vegetable combination
- put one more layer of lasagna, cheddar and vegetables
- cover with the leftover vegetable blend (½ cup) and ground cheddar (inadequate glass)
- cover with foil and prepare in the stove for 30 minutes.
- Eliminate the foil and heat for an additional 15 minutes.
Serving Ideas: Serve hot on individual plates, sprinkled with cleaved spinach. Essential utensils for serving: a dish, parceled plates + cutlery.
