Recipes
Wok Vegetable Lasagna with Cream Cheese
- Dinner
- 1hr
- x
1
Boil the lasagne sheets. Leave to cool and store.
2
Oil the wok.
3
Sauté the leek, shiitake, broccoli, carrots, zucchini.
4
Add the sun-dried tomatoes, sauté and store.
5
Sauté the spinach in the wok.
6
Cover with cream cheese.
7
Make the lasagna with layers of sauteed vegetables.
8
Cover with light cream cheese.
9
Sprinkle with grated cheese.
10
Place in the oven and bake for 30 minutes at 180ºC.
Ingredients
- 8 sheets of lasagna noodles
- 1 leek
- 200 g shiitake
- 200 g broccoli
- 2 carrots
- 1 zucchini
- 4 sun-dried tomatoes
- 300 g fresh spinach
- 400 ml cream cheese
- Grated cheese
- Olive oil
Benefits
- Aim
- Power
- Strength
