back to cookbook
Vegetable Lasagna
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews

Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 250 grams white Asparagus
- salt
- 2 Tbsps sugar
- 100 grams frozen Peas
- ½ Cucumber
- 1 handful Arugula
- 160 grams Feta
- 60 grams dried Tomatoes (in oil)
- 12 Lasagne noodle
- 3 Tbsps olive oil
- 3 Tbsps balsamic vinegar
- freshly ground peppers
- 40 grams Parmesan
back to cookbook
print shopping list
Preparation steps
1.
Peel the asparagus and cut into 1-2 cm pieces. Cook the asparagus in boiling salt water with the sugar for about 12 minutes, until al dente. Drain and let cool. Blanch the peas for 5 minutes in boiling salt water. Immediately rinse the peas in ice water. Let cool. Rinse and thinly slice the cucumber. Rinse the arugula and shake dry. Crumble the feta. Drain the tomatoes in a sieve and cut into strips.
2.
Cook the pasta in boiling salt water for about 8 minutes, rinse in cold water and drain. Layer the pasta, cucumber, peas, arugula, tomato, feta and asparagus on plates. Brush each layer with olive oil, sprinkle with vinegar and season with pepper. Grate the parmesan over the lasagna and serve.
Related Recipes
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week