Recipes

Wok Vegetable Lasagna with Cream Cheese

  • Dinner
  • 1hr
  • x

1

Boil the lasagne sheets, drain and set aside.

2

Heat olive oil in the wok and sauté the leek, mushrooms, broccoli, carrots and courgette.

3

Add the sun-dried tomatoes, sauté. Remove from the wok and set aside.

6

Sauté the spinach in the wok.

5

Stir the cream cheese into the spinach.

6

Make the lasagna starting with a thin layer of the cheese mixture, followed by a layer of sauteed vegetables and a sheet of pasta.

7

Repeat the layering until you finish with a layer of the cheese mixture.

8

Sprinkle with grated cheese.

9

Place in the oven and bake for 30 minutes at 180ºC.

Ingredients

  • 8 sheets of lasagne
  • 1 leek, thinly sliced
  • 200g shiitake mushrooms, sliced
  • 200g broccoli
  • 2 carrots, thinly sliced
  • 1 courgette
  • 4 sun-dried tomatoes
  • 300g fresh spinach
  • 400ml cream cheese
  • Grated cheese
  • 2 tbsp olive oil

Benefits

  • Aim
  • Power
  • Strength
APPROVED BY NUTRITIONISTS OF FC BARCELONA APPROVED BY NUTRITIONISTS OF FC BARCELONA