Lewis Representationof Clf2

recipe recipe .... what to eat this morning?

This morning I gave myself to the kitchen. I had to eat unleavened bread, in the envelope quite thin, soft and elastic.
I remembered that years ago I ate a bread lasagana carassau.
So I tried the recipe, then make changes.
Today I wanted to make a vegan lasagna, because I had eaten some of the ingredients, but of course you can also do normal.
Ingredients:
unleavened bread
seitan

onion tomato zucchini

spices

cream broth.

First I prepared the sauce seitan. I took a thinly sliced \u200b\u200bonion and I, I answer in a pan with a little 'goccino oil and wine. I did fry for few seconds and I added the zucchini cut into small pieces. I covered a bit 'of vegetable broth and I put the lid, releasing a low flame for about ten minutes.
While the zucchini baked, I cut the seitan into thin strips. I then put in the pot, add the pureed pomorodo.
I added a glass of red wine, spices (choose the ones you love the most) and I put the cover.
IHO left on the stove for 15 minutes and I then turned off the pot.
then I went to inzuppatare unleavened bread (given its elasticity) in the vegetable broth, which I did with the nut bio. I left
a few seconds during the dive and I provision a first layer of unleavened bread in the pan, I sprinkled the bread with the sauce poured over the seitan and soy cream, then I switched to the second layer. The layers are
final three.
I sprinkled over all still a bit 'of cream and bread crumbs to help the formation of a more crunchy skins on top of the pot.
I put in a preheated oven at 180 ° ventilation.
The lasagna should be cooked for about half an hour, just to mix the ingredients together and form a crust.
Enjoy.