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Vegetable salad II

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Vegetable salad II

Mixed salad
Pepper
Salt
0.5Broccoli
1canPeeled chopped tomatoes
1bundleSpring onions
1cloveGarlic
1Small can of tomato paste
1canCorn
1tbspOlive oil
1Squash
12Lasagne sheets approx. 250 g
2Onion
2Peppers
2dlThe foam-mini-or low-fat milk
2tspThyme or oregano
200gCream cheese cheasy light 6%
3tbspBreadcrumbs
300gCarrots

Instructions for Vegetable salad II

To prepare the Vegetable salad II recipe, please follow these instructions:

Turn on the oven at 225 degrees. Chop the onion, cut garlic and spring onions, sliced ​​carrots, sliced ​​squash and pepper in tern and split the broccoli into small bouquets. Heat the oil in a saucepan and season the onion and garlic. Add thyme, spring onions, carrots, squash and peppers and simmer for a few minutes. Then add broccoli, corn, chopped tomatoes and tomato paste. Let it cook at low heat for approx. 5 min. Take the saucepan off the heat and season with salt and pepper. Turn fresh cheese into the vegetable mix. Grease an ovenproof dish and alternately add lasagne plates and vegetable blend. Finish with vegetable mix, sprinkle with rasp and pour the milk into the bottom of the dish. Bake the lasagna in the oven for approx. 30 min. Serve the lasagne with mixed salad.