Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
100% natural, contains no preservatives, additives or emulsifiers
Problem-free reheating possible
Binds with fluid - no separation of ingredients
15
easy
Ingredients for 10 portions
For the lasagna
1000
g
QimiQ Cream Base
50
ml
Olive oil
100
g
Onion(s),
chopped
200
g
Fontina cheese,
grated
200
g
Mozzarella,
grated
Salt and pepper
400
g
Courgette(s),
sliced
400
g
Eggplant,
sliced
400
g
Sweet peppers, tricolour,
chopped
50
g
Mixed herbs,
chopped
500
g
Lasagne sheets
200
g
Parmesan,
grated
For the tomato sauce
200
g
Dried tomatoes
50
ml
Olive oil
100
ml
Water
50
g
Garlic
15
g
Oregano
15
g
Basil
500
g
QimiQ Cream Base
100
ml
White wine
Salt and pepper
Method
1.
Preheat the oven to 200° C (conventional oven).
2.
For the lasagna, sauté the onion and garlic in the olive oil. Stir in the QimiQ Sauce Base and cook for approx. 5 minutes. Remove from the heat, add the fontina and mozzarella cheese and stir until melted.
3.
Season the vegetables, roast in the hot oven for approx. 15 minutes and allow to cool.
4.
Layer the vegetable, cheese sauce and lasagna sheets alternately in a greased oven proof dish, finishing with a layer of cheese sauce. Sprinkle with the parmesan cheese.
5.
Bake in the hot oven for approx. 40 minutes. Remove from the oven and allow to cool for approx. 10 minutes before serving.
6.
For the tomato sauce, blend the tomatoes, olive oil, water, garlic and herbs to a pesto.
7.
Bring the QimiQ Sauce Base and white wine to the boil. Add the pesto and season to taste with salt and pepper.