Open Lasagna with Vegetables

You can cook open lasagnas in our casserole without adding oil, fat or water. Often, we unnecessarily boil vegetables in water and fry food at high temperatures in dangerous overheated fats. We eat food starved of nutritional value and as a result we eat too much food. Besides that, the process of overheating fats produces acrolein, a highly cancerogenic substance which can cause severe health problems.
Check out this recipe and enjoy your meal!

INGREDIENTS:

3 bell peppers (red, yellow, green)
1 green zucchini
5 tomatoes
Celery stalk
500 g fresh sheets of lasagna
A bunch of fresh parsley and chives
200 g ricotta
Pepper, minced
Olive oil

PREPARATION:

You can make your own lasagna sheets or you can buy them fresh. Cut them into smaller pieces, about 5x5 cm.
Dice all vegetables and put them in a cold pot (Z-2440).
Put lasagna on vegetables.
Cover and put on medium heat (160°C on the induction plate) for 2 minutes, then reduce the temperature and leave for 16 minutes more at minimum temperature (90 °C on the induction plate).
In the meantime, make a pesto of ricotta, fresh herbs and olive oil.
Remove the cover, pour pesto sauce on top and sprinkle with chopped fresh herbs.
Gently stir and serve.

Chef’s tip: To make the dish more interesting, add a bit of chopped walnuts!

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