Vegetarian Lasagna: - 2 carrots - 2 courgettes - 1 yellow onions - 1 broccoli stalls - 4 cloves gar

Here are recipes for vegetarian lasagna which we ate last weekend, better late than never. Good, simple and good food to offer, or if you want to have a bunch of lunch boxes. Sometimes I make lasagna with lens filling but this time it was the only vegetables and dairy products.
Vegetarian Lasagna: - 2 carrots - 2 courgettes - 1 yellow onions - 1 broccoli stalls - 4 cloves garlic - 1/2 chilli - 1 tetra crushed tomatoes nandos - 2 cups sour cream - salt, black pepper - frozen herbs - 250g frozen spinach, thawed - 200 g feta cheese - 250 gr Keso - lasagna - grated cheese
Peel and cut the carrots into half moons, cut the zucchini nandos also crescents or quarters depending on the size, chop the onion, nandos garlic and chilli. Share the broccoli into small florets and cut the stalk in half moons. Fry the onion and chilli in canola oil. Add the carrots, zucchini, chopped tomatoes and broccoli. Allow to simmer for at least 10 minutes, add the herbs. The longer it gets simmer, the better. Add the last sour cream and spices. Season to taste. Crumble the feta cheese and add together the lasagne. First sauce, lasagna, sauce, half the spinach and all feta cheese, lasagna, sauce, the rest of the spinach nandos and all Keso, lasagna, sauce and grated nandos cheese. Bake at 225 degrees about 30 minutes. Let stand for after heat so that the "stuck". Serve and enjoy!
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I'm nandos hot in the heart after day. What a great workshop! It will be so exciting to do everything well and continue to experiment with new flavors. Cucurbita moschata is definitely on my shopping list! Wonderful day! THANK YOU! WELCOME
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