Lasagna vegetarian

Lasagna vegetarian


  • 8 sheets of lasagna
  • 1 medium carrot
  • 2 bell peppers
  • 350g green beans
  • 300g pumpkin
  • 200g cottage cheese
  • 1 Cup cream
  • tomato sauce
  • 70 -100g of olive oil or butter
  • pepper, salt, curry, herbs to taste

Method of preparation

  • Carrots to RUB and fry in oil. Add chopped pepper, spices, green beans, and pumpkin slices. Vegetables stir and stew.
  • Grease the pan with oil and close the bottom with a layer of lasagne (you may use other pasta, lightly pre-cook them). On this basis spread 1/2 of stewed vegetables. Cover the vegetables another layer of sheets and a new layer of stewed vegetables, distributing it all evenly on the leaves.
  • Pour over the cream and tomato sauce, put in the oven for 35-40 minutes, previously covered with foil.
  • After the expiration of the 3-5 minutes, sprinkle the dish with grated cheese and browned in the oven.
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