Lasagnette with spring onions and tomatoes

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1 tbsp olive oil
1 bunch of spring onions, sliced into rings
2 tomatoes, de-seeded and cubed
1 clove of garlic, finely chopped
1 tsp sambal oelek
Salt
Black pepper
1 roll of pasta dough, à 125 g
Heat up the olive oil, add the spring onions, tomatoes and garlic and sweat for about 5 minutes. Season. Cut rounds out of the pasta dough the size of the glass dishes. Layer the vegetables and pasta alternately in the greased glass dishes.
For the sauce, mix all the ingredients together and pour into the glass dishes. Place the dishes on the wire shelf in the cold cooking space. Bake.
Hot air humid 200°C for 15 Mins

Sauce

1½ dl cream
2 egg yolks
50 g Sbrinz cheese, grated
Salt
Black pepper
  • 4 small glass dishes, approx. Ø 9 cm
  • Wire shelf
Quantity Ingredient
Salt
Black pepper
2 egg yolks
2 tomatoes
1 clove of garlic
1 tbsp olive oil
50 g Sbrinz cheese
1 roll of pasta dough
1 tsp sambal oelek
1 bunch of spring onions
1½ dl cream

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