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Ingredients
for
4
Deconstructed Vegetable Lasagna
1 hr 5 min.
Time:
Ingredientsfor
- Ingredients
- 12 Lasagne noodle (pre-cooked)
- 3 Bell pepper (yellow and red)
- 125 grams Feta
- 2 tsps roasted Sunflower seed (or pine nuts)
- olive oil (cold-pressed)
- salt
- peppers (freshly ground)
- 2 Tbsps Lime juice
- 2 tsps grated Lemon peel
- 2 tsps Lemon thyme (chopped)
- 2 garlic cloves
- Lemon thyme (for garnish)
Preparation
1.
Rinse peppers, cut in half, remove seeds and ribs and dice. Peel and mince garlic. Heat 3 tablespoons oil in a pan and cook peppers. Add garlic and season with salt and pepper. Stir in lime juice and lemon zest. Remove from heat.
2.
Boil lasagna noodles in plenty of salted water until al dente. Remove and drain on kitchen towels. Cut lasagne sheets transversely and brush with olive oil.
3.
Crumble feta cheese and combine with peppers.
4.
Plate 3 lasagna noodles with peppers and feta. Sprinkle with coarsely ground pepper. Serve garnished with sunflower seeds and lemon thyme.