Vegetable salad II

Name: Vegetable salad II
Yield: 4
Ingredients: Mixed salad; Pepper; Salt; 0.5 Broccoli; 1 can Peeled chopped tomatoes; 1 bundle Spring onions; 1 clove Garlic; 1 Small can of tomato paste; 1 can Corn; 1 tbsp Olive oil; 1 Squash; 12 Lasagne sheets approx. 250 g; 2 Onion; 2 Peppers; 2 dl The foam-mini-or low-fat milk; 2 tsp Thyme or oregano; 200 g Cream cheese cheasy light 6%; 3 tbsp Breadcrumbs; 300 g Carrots

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Vegetable salad II

		Mixed salad
		Pepper
		Salt
0.5		Broccoli
1	can	Peeled chopped tomatoes
1	bundle	Spring onions
1	clove	Garlic
1		Small can of tomato paste
1	can	Corn
1	tbsp	Olive oil
1		Squash
12		Lasagne sheets approx. 250 g
2		Onion
2		Peppers
2	dl	The foam-mini-or low-fat milk
2	tsp	Thyme or oregano
200	g	Cream cheese cheasy light 6%
3	tbsp	Breadcrumbs
300	g	Carrots

Instructions for Vegetable salad II

To prepare the Vegetable salad II recipe, please follow these instructions:

Turn on the oven at 225 degrees. Chop the onion, cut garlic and spring onions, sliced carrots, sliced squash and pepper in tern and split the broccoli into small bouquets. Heat the oil in a saucepan and season the onion and garlic. Add thyme, spring onions, carrots, squash and peppers and simmer for a few minutes. Then add broccoli, corn, chopped tomatoes and tomato paste. Let it cook at low heat for approx. 5 min. Take the saucepan off the heat and season with salt and pepper. Turn fresh cheese into the vegetable mix. Grease an ovenproof dish and alternately add lasagne plates and vegetable blend. Finish with vegetable mix, sprinkle with rasp and pour the milk into the bottom of the dish. Bake the lasagna in the oven for approx. 30 min. Serve the lasagne with mixed salad.

Vegetable salad II

Ingredients for Vegetable salad II

Instructions for Vegetable salad II

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