Vegetable lasagne
Serves 6
Ingredients
2–3 red peppers
2–3 yellow peppers
1 courgette
250 g ricotta cheese (or quark or cream
cheese)
100 g crème fraîche
35 g butter
35 g plain flour
500 ml milk
3 tbsp fresh basil, chopped
50 ml oil
25 g pine nuts
Salt
Pepper
Nutmeg
12 sheets of lasagne
Method
Quarter the peppers and remove the
seeds and pith. Place the peppers skin
side up on the glass tray under the
pre-heated grill (Grill level 3, shelf
level 3) for 6–8 minutes until the skin
blisters and turns dark brown. Remove
the glass tray from the oven, and cover
with a damp tea towel. Leave to sweat
for about 10 minutes and then peel the
skins off the peppers.
Slice the courgettes.
Whizz the basil, oil, pine nuts and salt
into a paste in a blender or food
processor. Stir into the ricotta and
crème fraîche.
Heat the butter over the hob and
gradually add the flour and the milk,
stirring all the time to make the sauce.
Bring to the boil and season with salt,
pepper and nutmeg.
Spoon some of the sauce into the
bottom of a ovenproof dish. In layers,
add lasagne sheets, some of the basil
ricotta mixture, then half of the
vegetables and finally half of the sauce.
Repeat this. Finish with a layer of
lasagne and top with the ricotta
mixture. Bake uncovered in the oven.
Recommended settings
Function: Automatic programmes
Programme: Bakes & gratins \ Lasagne
\ Depth ...
Programme duration: approx.
35 minutes
Alternative settings
Function: MW + Fan plus
Power level/temperature: 300 W +
180 °C
Shelf level: 1
Duration: 35–45 minutes
Tip
Pine nuts are normally only available in
small quantities as they are relatively
expensive due to the amount of effort
required to obtain them. The pine
cones must be stored for 7-9 months to
allow the pine nuts to ripen sufficiently
to be released from the cones.
Vegetarian dishes
91
Содержание H6000BM
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