Fall vegetable lasagna
  • Temps de préparation: 30 minutes
  • Temps de cuisson: 55 minutes
  • Nombre de personnes:
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Fall vegetable lasagna

By 14 February 2023

Ingredients

Instructions

  • 12 lasagna sheets
  • 2 Carrots
  • 1 white leek
  • 100 g spinach
  • 4 Mushrooms
  • 1 small piece of pumpkin
  • 1 glass of broth
  • 10 cl Cream
  • 30 g Parmesan cheese
  • 20 g Butter
  • 1 red onion
  • 50 g Roquefort cheese
  • 1 garlic clove
  • 1 sprig of thyme
  • 2 tbsp. tablespoons olive oil
  • Salt
  • Pepper
  1. Peel and rinse the carrots then cut them into slices. Peel the piece of pumpkin and cut it into cubes. Peel the leek, wash it and chop it. Peel and mince the onion and garlic.
  2. Heat 1 tablespoon of oil in a fry pan and sweat the onion. Add the carrots, pumpkin and leek and cook for 5 minutes, stirring. For in the broth, add the garlic and thyme and simmer for 15 to 20 minutes. Heat the remaining oil in another pan and fry the cleaned and sliced mushrooms with the spinach. Incorporate them into the sauté pan, salt and pepper and add the cream and the diced Roquefort cheese.
  3. Preheat the oven to 200°C (th.6/7). Immerse the lasagna sheets for a few minutes in a pot of boiling salted water. Drain on a cloth.
  4. Butter an oven dish. Arrange a layer of lasagna sheets, cover with vegetables and alternate the layers, ending with the lasagna.
  5. Sprinkle with grated parmesan and bake for about 25 minutes.
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Fall vegetable lasagna

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