Lasagna vegetable

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  • Mass of lasagna: 500 g
  • Fresh mushrooms: 200 g
  • Tomato: 500 g
  • Courgette: 200 g
  • Carrot: 200 g
  • Turnip: 200 g
  • Garlic: 2
  • White wine: 1 Cup
  • Onion: 1
  • Salt and pepper: taste.
  • Olive oil:


Laminar all the vegetables in a very thin.

In a pan, pour in the oil and, then, the garlic and the onion.

Cool off with a bit of white wine and add the tomatoes.

Season with salt and pepper.

Let cook for 15 minutes, and at the end to grind for a few moments with the magic wand.

Mount the lasagna putting at first, at the bottom of a tray a little sauce. Go overlapping, alternately cadamas mass and vegetables.

Put in the oven for approximately 180 for 30 minutes.

Serve hot.

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