Vegetable Lasagna Recipe in Piquillo Sauce

Ingredients (1 person):

  • 6 sheets of fresh pasta
  • 6-8 piquillo peppers
  • 10 spinach leaves
  • 2 green beans
  • 1 clove garlic
  • 1/2 scallion
  • 1/2 carrot
  • 1/4 zucchini
  • 1/4 of red pepper
  • 20 g roasted pine nuts
  • olive oil
  • Salt
  • Pepper
  • chive

Preparation of Lasagna vegetable recipe in piquillo sauce:

For the piquillo sauce, beat the piquillo peppers together with the garlic and a stream of olive oil. Reserve and before serving heat the sauce in a casserole.

Cut the green beans into very fine julienne and steam them. Reservation.

Chop the scallion, zucchini, red pepper and carrot into very small cubes. Cut the spinach in fine julienne. Put poach the vegetable in a pan with a drizzle of olive oil. Add the pine nuts. Salt pepper.

Cut the fresh pasta with a hoop to get six circles of pasta. Scan them in boiling water for a few seconds. Remove and refresh in ice water.

Put the hoop on baking paper in a tray. Ride the lasagna inside, interspersing pasta circles with chopped vegetables. Bake at 180 ° C for 10 minutes.

Place the hoop with the lasagna on a plate. Unmold Put the green beans on the lasagna and accompany with the piquillo sauce. Sprinkle with chopped chives. It serves.

Video: Tuna-Stuffed Piquillo Peppers - Piquillo Peppers with Tuna, Bechamel Sauce & Gouda Cheese (April 2020).

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