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1. Prepare the vegetables:
Sauté the carrots, bell peppers, and mushrooms in a skillet with butter until tender. Season with thyme, salt, and pepper. Set aside.
2. Layer the lasagna:
Preheat the oven to 375°F (190°C). Grease a baking dish and start layering with potato slices, sautéed vegetables, mozzarella cheese, and a drizzle of cream. In between layers, pour a bit of the beaten eggs to bind everything together. Repeat the layers until all ingredients are used, ending with cheese on top.
3. Bake:
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
4. Garnish and serve:
Let the lasagna rest for 5 minutes. Garnish with fresh dill and serve warm.
Tips and Variations
1. Use a variety of colorful vegetables: Mix in some diced bell peppers, sliced zucchini, or chopped spinach for added color and flavor.
2. Customize with your favorite cheese: Experiment with different types of cheese, such as ricotta, parmesan, or mozzarella, for a unique flavor profile.
3. Make it a vegetarian main dish: Serve the lasagna stack as a main dish, accompanied by a side salad or roasted vegetables.
4. Use different types of pasta: Experiment with other types of pasta, such as whole wheat lasagna noodles or gluten-free alternatives.
5. Add some spice: Mix in some diced jalapeños or red pepper flakes for an added kick.
Nutritional Information (per serving)
– Calories: 350
– Protein: 20g
– Fat: 15g
– Saturated Fat: 8g
– Cholesterol: 30mg
– Carbohydrates: 30g
– Fiber: 5g
– Sugar: 5g
– Sodium: 300mg
