Ingredients
For 4 portions
150g
Lasagne sheets
100g
Cheese, grated
For the vegetable filling
1
Carrot(s)
1
Red bell pepper(s)
1
Zucchini
1
Yellow carrot
0.5
Leek, white
0.5
Kohlrabi
300g
Tomatoes, puréed
Salt and pepper
g
Sugar
0.5bunch(es)
Basil
Tabasco sauce
2tbsp
Corn starch
100g
QimiQ Classic, chilled
For the chili cream
100g
Tomatoes, puréed
Salt and pepper
50g
QimiQ Classic, chilled
0.25
Red chilli pepper, fresh
Preparation
- For the filling, wash the vegetables. Peel the carrot and kohlrabi, seed the peppers and finely dice everything. Cook for approx. 8 minutes, or until firm to the bite.
- Warm the tomato puree and season to taste with salt, pepper, sugar, basil leaves and Tabasco. Mix the starch with 1 tbsp of water to a thick paste, add to the tomato sauce and cook until thickened. Finish with the chilled QimiQ Classic.
- Line a greased lasagne dish with sheets of lasagne. Cover with a layer of filling and repeat the procedure twice, finishing with a layer of lasagne sheets.
- For the chili cream, bring the tomato puree to a boil and season to taste with salt and pepper. Finish with the chilled QimiQ Classic and add the finely chopped chili. Pour the sauce over the lasagne and sprinkle with grated cheese if requried.
- Bake in the oven at 330° F for approx. 40 minutes, or until golden brown.
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