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    Chrome Extension

    Dinner

    Veggie Lasagne

    Italian
    ​

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    doses

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    tempo total
    Começar a Cozinhar

    Ingredientes

    Quorn mince

    Tomatoes

    Tinned peeled tomatoes

    2 Red peppers

    2 yellow peppers

    2 red onions

    2 packs mushrooms

    Fresh garlic

    Herbs

    10 tablespoons butter

    1/2 cup flour

    2 quart milk

    Pepper

    Tagliatelle

    Aubergine

    Instruções

    Filling:

    Cook onions and mushrooms

    Slice and bake aubergine

    Bake peppers

    Add tomatoes

    Season with herbs

    And quorn and simmer

    Cook tagliatelle

    Béchamel sauce:

    Melt butter in a large saucepan over medium heat. Add flour and whisk into the melted butter until smooth. Cook and stir until flour turns a light, golden, sandy color, about 7 minutes.

    Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and no longer tastes gritty, 10 to 20 minutes

    Season to taste with salt and nutmeg.

    Bake all together for 20 minutes

    -

    doses

    -

    tempo total
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    Ingredientes

    Quorn mince

    Tomatoes

    Tinned peeled tomatoes

    2 Red peppers

    2 yellow peppers

    2 red onions

    2 packs mushrooms

    Fresh garlic

    Herbs

    10 tablespoons butter

    1/2 cup flour

    2 quart milk

    Pepper

    Tagliatelle

    Aubergine

    Instruções

    1

    Filling:

    2

    Cook onions and mushrooms

    3

    Slice and bake aubergine

    4

    Bake peppers

    5

    Add tomatoes

    6

    Season with herbs

    7

    And quorn and simmer

    8

    Cook tagliatelle

    9

    Béchamel sauce:

    10

    Melt butter in a large saucepan over medium heat. Add flour and whisk into the melted butter until smooth. Cook and stir until flour turns a light, golden, sandy color, about 7 minutes.

    11

    Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and no longer tastes gritty, 10 to 20 minutes

    12

    Season to taste with salt and nutmeg.

    13

    Bake all together for 20 minutes