Vegetarian lasagna with grilled vegetables and chickpeas

Vegetarian lasagna with grilled vegetables and chickpeas

Ingredients

  • Lasagna sheets (A22) – 150 g (½ or ⅓ piece)
  • Primavera sauce (H23) – 150 g
  • Formaggio (H7) – 80 g
  • Blanched carrot slices – ⅓ piece
  • Red and green bell pepper strips – 60 g
  • Zucchini (brunoise) – 30 g
  • Eggplant (brunoise) – 30 g
  • Grilled chickpeas – 2 tbsp
  • Smoked chili – pinch
  • Cumin – pinch
  • Harissa – 1 tsp
  • Olive oil – 1 tbsp
  • Salt and pepper
  • Grated Parmesan – 15 g

Bereiding

  1. Heat a pan with olive oil and sauté the bell peppers, blanched carrots, zucchini, eggplant and garlic until lightly colored and cooked through.
  2. Add the primavera sauce and season with salt, pepper, cumin and smoked chili. Let it simmer briefly, then allow to cool slightly. Fold in the grilled chickpeas. This forms the red sauce.
  3. Mix the cold cheese sauce with the harissa and season with salt and pepper to obtain a light pink sauce.
  4. Cut the lasagna sheets to the desired size (about 4 equal sheets per portion).
  5. Spread a thin layer of red sauce on the bottom of an oven dish and place a lasagna sheet on top.
  6. Add a generous layer of red sauce followed by a thin layer of cheese sauce.
  7. Repeat these layers until the final lasagna sheet.
  8. Finish by covering the top layer only with the cheese sauce.
  9. Sprinkle with grated Parmesan and bake in a preheated oven until lightly gratinated.
Recept afdrukken

Deze producten heb je nodig

Formaggio

Formaggio

Lasagna sheets

Lasagna sheets

Primavera

Primavera

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