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
APPROVED BY NUTRITIONISTS OF FC BARCELONA APPROVED BY NUTRITIONISTS OF FC BARCELONA