Ingredients
- 50 g Parmesan
- 5 - 10 g Petersilie
- 1 - 2 Prisen Pfeffer
- 1100 g Wasser
- 2 TL Salz
- 160 g Lasagneplatten
- 300 g Auberginen
- 1 Knoblauchzehe
- 50 g Zwiebeln
- 50 g Möhren
- 30 g Staudensellerie
- 30 g natives Olivenöl
- 500 g passierte Tomaten, konserviert
- 250 g Ricotta
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