Bosch 8 Series, Recipes, Page: 55 / 236

Side dishes and vegetables, vegetarian dishes and bakes | 53
Lasagne tricolore
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MCRC00837941_BO_Lasagne_tricolore-015MCRC00838013_SE_Lasagne_tricolore-020MCRC00900694_NF_Lasagne_tricolore-011_RZ0BakesBakesVegetablesSpinachTomatoesVegetarian recipesPreparation methodsBakingRecipe categoriesSide dishes, BakesVegetarian recipes
Ingredients
| For 4 servings
Medium ovenproof dish
Lasagne:
1 small onion
70 g butter
600 g frozen spinach leaves
Sea salt
Pepper, freshly ground
Nutmeg, freshly ground
50 g flour
500 ml vegetable stock, cold
100 ml cream
800 g ripe vine tomatoes
9 lasagne sheets, not pre-cooked
100 g Pecorino cheese, freshly grated
Fresh basil
In addition:
Butter for greasing
Per serving
567 kcal, 39 g carbs, 36 g fat, 23 g protein,
3,2 BU
Preparation
1 |
Peel the onion, dice finely and sweat in
20 g butter. Add the spinach and steam for
around 10 minutes in the pot with the lid on.
Season with sea salt, pepper and nutmeg.
Squeeze the spinach lightly to remove the excess
liquid and place to one side.
2 |
For the sauce, allow the remaining butter to
foam up in a pot, add the flour and sweat briefly.
Add the vegetable stock and cream both at once
and bring to the boil while stirring. Cook for
5 minutes and season to taste with salt, pepper
and nutmeg.
3 |
Put the tomatoes into boiling water briefly,
remove the skins and cut into slices.
4 |
Grease the ovenproof dish.
5 |
Add around one third of the sauce to the dish.
Cover with 3 sheets of lasagne and arrange half of
the spinach leaves on top. Sprinkle a third of the
grated pecorino cheese over it. Layer half of the
tomato slices in the dish and season with salt,
pepper and basil.
6 |
Put in another 3 sheets of lasagne and cover
with a third of the sauce. Arrange the other half of
the spinach and the tomatoes on top and season.
Sprinkle with a third of the pecorino cheese.
7 |
For the final layer, place 3 sheets of lasagne in
the dish, add the remaining sauce and sprinkle
with the remaining cheese. Bake as indicated.
Setting procedure:
Ovenproof dish on the wire rack, level 2
Top/bottom heating
200 °C
Cooking time:
35-40 minutes