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Ingredients: pepper salt chili pepper powder 1 cube vegetable broth 1 tablespoon dried basil 2 tablespoons dried oregano 2 tablespoons sugar 2 tablespoons guacamole white wine vinegar 1 cup white wine 2 tablespoons tomato paste 500 g of crushed tomatoes 2 cups sour cream 2 courgettes 2 carrots 1 red chilli (more pepper-like flavor) 1 clove garlic guacamole 1 onion 25 g butter 2 tablespoons flour 3.5 cups milk 100 g cheese 1 cup milk 2 tablespoons olive oil 1 tbsp vinegar teaspoon salt 40g fresh / frozen spinach 150 Feta cheese lasagne
Scale both carrots and zucchini and cut them into half moons. Chop the onion, garlic and chilli. Milling löksorterna in 3 tablespoons olive oil along with the carrots about 5 minutes. Add the zucchini and cook over in about 5 minutes. Add the tomato puree, wine, vinegar, crushed tomatoes, creme fraiche, stock cube and all the spices. Season with salt, pepper, sugar, paprika and especially the chili amount aftertaste. Let simmer for 20-30 minutes.
Prepare the cheese sauce while the vegetable guacamole sauce simmer. Melt margarine and stir in the flour to a ground preparation. Add milk as stirring and bring to boil. Let simmer on low heat, stirring occasionally, then add the cheese. Season with salt and pepper.
Two working guacamole weeks of food planning
This was one of my first dishes I cooked as a new vegetarian! Now I have not eaten it so much the last few years, and have never had the feta cheese or vegetable broth, so I'll try next time. Do, however guacamole lasagnette pasta is better than lasagne, never get into it with the plates, is always something burning or hard with them, do not know what I'm doing wrong.
Lasagnettepasta we have never tested. Boil them first, or do you spend them raw? If it gets tight or steep so it sounds as too little fluid / too little guacamole fluid distribution. Test with more cheese guacamole sauce or PRECOOK plates placed on top.
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