|Ingredients for 4 to 6 people
For the grilled vegetables
2 eggplant, sliced/3 zucchini, sliced/4 tomatoes into slices
For the sauce
2 onion/3 cloves garlic/2 red peppers / other vegetables
500 g fresh spinach/250 g ricotta/pepper and coarse salt/olive oil
Preheat the oven to 200 ° C. I start to cut with the eggplants, zucchini and tomatoes into slices. This is easiest with the mandolin.
Lay the slices of eggplant, zucchini and tomatoes on a baking sheet. Rub them with olive oil. Season with pepper and coarse salt and maybe some herbs de Provence.
Put them until they are cooked in the oven (about 10 minutes at 180 ° C).
Put a little olive oil in a stew. Fry the chopped onion, crushed garlic about 5 minutes. Fry the peppers and other vegetables.
Rinse the spinach leaves. And place the spinach in the vegetable mix. Once the spinach is melted, put on the Ricotta. Use properly what pepper to taste
Take a deep baking dish. Start with a layer of zucchini – the sauce – layer of eggplant – sauce -Repeat this all you want and if you take the last layer of sauce in which you put the tomatoes and it
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