Vegetable lasagna - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Vegetable lasagna. Pasta, Vegetables, Hot, Refrigeration
Ingredients
- 15.0 ud Egg lasagne
- 0.4 kg Small aubergine
- 0.5 kg Natural mushrooms
- 10.0 g Table salt
- 1.25 l Besamel (roux 70x70) for fillings
- 0.25 l Tomato sauce
- 0.25 kg Onion
- 0.25 kg Green pepper
- 0.25 kg Red pepper
- 0.25 kg Courgette
- 0.25 kg Tomato
- 0.05 l Olive oil
- 0.075 kg Grated cheese
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