Lasagna of root crops (low fat)

Name: Lasagna of root crops (low fat)
Yield: 4
Ingredients: Pepper; Salt; Sauce; ½ tsp Nutmeg, ground; 1 tbsp Olive oil; 1 tsp Thyme leaves; 2 dl Vegetable broth; 2 large Carrots, grof trevne; 2 clove Garlic; 2 Onion, chopped; 2 tbsp Tomato puree; 2-3 Parsnips parsley root, coarsely grated or; 25 g Butter; 250 g Lasagne sheets, fresh or precooked; 3 tbsp Wheat flour; 300 g Spinach leaves; 4 dl Mini milk; 50 g Grated parmesan; 70 g Peeled tomatoes, chopped; 75 g Back-bacon into small cubes

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Lasagna of root crops (low fat)

		Pepper
		Salt
		Sauce
½	tsp	Nutmeg, ground
1	tbsp	Olive oil
1	tsp	Thyme leaves
2	dl	Vegetable broth
2	large	Carrots, grof trevne
2	clove	Garlic
2		Onion, chopped
2	tbsp	Tomato puree
2-3		Parsnips parsley root, coarsely grated or
25	g	Butter
250	g	Lasagne sheets, fresh or precooked
3	tbsp	Wheat flour
300	g	Spinach leaves
4	dl	Mini milk
50	g	Grated parmesan
70	g	Peeled tomatoes, chopped
75	g	Back-bacon into small cubes

Instructions for Lasagna of root crops (low fat)

To prepare the Lasagna of root crops (low fat) recipe, please follow these instructions:

Saute bacon, onions and garlic in the oil for a couple of minutes. Add carrots, parsnips, peeled tomatoes, tomato sauce, spices and broth, let it all spin under low approx. 30 minutes.

Bechamelsauce: Melt butter in another pot and stir in flour flour. Add the milk a little and then whisk until the sauce is smooth. Let the sauce boil for a couple of minutes and taste with nutmeg, salt and pepper.

Load lasagne plates, vegetable and bechamel sauce alternatively in an ovenproof dish with spinach. Finish with pasta and bechamel sauce. Sprinkle the parmesan on and behind the lasagne at 200 degrees C. alm. Oven for about 30 minutes.

Server in squares with mixed salads and small, pickled Greek pebre.

Lasagna of root crops (low fat)

Ingredients for Lasagna of root crops (low fat)

Instructions for Lasagna of root crops (low fat)

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