Vegetarian dishes
99
Vegetable lasagne
Preparation time: 120–130 minutes
Serves 6
Ingredients
2–3 red peppers
2–3 yellow peppers
1 courgette
250 g ricotta cheese (or quark or cream
cheese)
100 g crème fraîche
35 g butter
35 g plain flour
500 ml milk
3 tbsp fresh basil, chopped
50 ml oil
25 g pine nuts
Salt
Pepper
Nutmeg
12 sheets of lasagne
Accessories
Glass tray
Saucepan
Ovenproof dish
Method
Quarter the peppers and remove the
seeds and pith. Place the peppers skin
side up on the glass tray under the pre-
heated grill (Grill level 3, Shelf level 3)
for 6–8 minutes until the skin blisters
and turns dark brown. Remove the
glass tray from the oven, and cover with
a damp tea towel. Leave to sweat for
about 10 minutes and then peel the
skins off the peppers.
Slice the courgettes.
Whizz the basil, oil, pine nuts and salt
into a paste in a blender or food
processor. Stir into the ricotta and
crème fraîche.
Heat the butter over the hob and
gradually add the flour and the milk,
stirring all the time to make the sauce.
Bring to the boil and season with salt,
pepper and nutmeg.
Spoon some of the sauce into the
bottom of an ovenproof dish. In layers,
add lasagne sheets, some of the basil
ricotta mixture, then half of the
vegetables and finally half of the sauce.
Repeat this. Finish with a layer of
lasagne and top with the ricotta
mixture. Bake uncovered in the oven.
Recommended settings
Oven function: Automatic programmes
Programme: Bakes & gratins \ Lasagne
\ Depth ...
Duration: approx. 35 minutes
Alternative settings
Oven function: MW + Fan plus
Power level/temperature: 300 W +
180 °C
Shelf level: 1
Duration: 35–45 minutes
Summary of Contents for H 6000 BM
Page 1: ...Microwave combination oven cookbook ...
Page 2: ...2 ...
Page 9: ...9 ...
Page 191: ...Recipe booklet H 6000 BM M Nr 09 786 261 00 en GB ...