Vegetable lasagna - Gastronomía Vasca: Escuela de Hostelería Leioa

Vegetable lasagna - Gastronomía Vasca: Escuela de Hostelería Leioa

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Recipe: Vegetable lasagna. Pasta, Vegetables, Hot, Refrigeration

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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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