Baked Veggie Pasta Stacks
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 1 bunch Chervil (leaves picked)
- 1 cilantro (leaves picked)
- olive oil
- 6 carrots (peeled and sliced into rounds)
- 3 yellow Bell pepper (cut into strips)
- 6 Tomatoes (finely diced)
- 3 cloves garlic cloves (sliced)
- 9 Spring roll dough sheet
- salt
- peppers
Preparation steps
1.
Roughly chop the herbs. Put three-quarters of the herbs in a bowl and pour over 2 tbsp of olive oil and season with salt and pepper. Chill in the fridge.
2.
Heat 3 tbsp of olive oil in a frying pan. Fry the slices of carrot and the strips of pepper for 5 minutes over a medium heat, stirring frequently.
3.
Next, add the tomatoes, garlic and the rest of the chopped herbs. Season with salt and pepper and mix well. Lower the heat, cover and simmer gently for 30 minutes, stirring from time to time.
4.
Meanwhile, immerse the lasagne in boiling salted water and cook according to the instructions on the packet until 'al dente. ' Drain and refresh in iced water.
5.
Lightly grease an oven dish with more olive oil. Place a layer of lasagne at the bottom. Cover with a layer of the carrot and pepper mixture.
6.
Make another layer of lasagne and a layer of the vegetables. Finish with a layer of lasagne. Drizzle some herb-infused olive oil over the top and serve right away.
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