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Vegetarian pumpkin - chard - lasagne Recipe

   
 

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     Vegetarian pumpkin - chard - lasagne

Category   Entrees - Maindishes
Sub Category   None
Preptime   60 min

Ingredients
a big pumpkin
2 chard perennials
2 cloves of garlic
1/4 liter of vegetable stock
200g of Parmesan cheese
300g of creme
a ball of mozarella
olive oil
turmeric
 
salt and pepper
oregano
nutmeg, freshly grated
paprika powder
cayenne pepper

Instructions
Preheat oven to 190 degrees. Rub Parmesan finely. Wash the pumpkin, remove seeds and cut into cubes. Wash 1-2 perennials chard and cut it into wider strips. It should be quantitatively about as much as the pumpkin. Peel garlic and press through a garlic press. Put about 2 tablespoons olive oil in a saucepan and the pumpkin and fry for 3 minutes at medium heat. Every now and then stir it. Add the garlic, stir again, shortly fry again. Then add the chard, as well as the spices. Mix well and fry again for about 1 Minute. Then drench the vegetable stock and simmer it all with lids. The vegetables should then you definitely still have bite. Remove from heat, put in about 3/4 Parmesan amount and 3/2 of creme fraiche and stir.
Baste the bottom of a baking dish with some olive oil and place a layer of lasagne sheets. Cover with vegetables and sauce and then layer pasta plates on it. Proceed, until the vegetables are consumed. Finish as the top layer of pasta sheets and sprinkle them with the remaining cream. Sprinkle the remaining Parmesan cheese. Pluck a ball mozzarella into small pieces and distribute it. The lasagna on the middle notes in the oven bake for 30 minutes until the surface is nicely browned.


Originally Submitted
10/22/2014





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