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400 GRAM
LASAGNA SHEETS
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1 CAN WHITE BEANS (400 gram)
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1 CAN BROWN BEANS (400 gram)
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100 GRAM TOMATO PUREE
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2 EGG PLANTS MEDIUM SIZE, cubed
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4 TOMATOES, cubed
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2 ONIONS, chopped
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2 CLOVES GARLIC, chopped
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1/2 TSP CHILI POWDER
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100 GRAM CHEESE, grated
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- 500 GRAM PUMPKIN, cleaned and cubed
- 1 ONION, chopped
- 1 CLOVE GARLIC, chopped
- 50 GRAM PALM SUGAR
- PIECE OF GINGERROOT, grated
- 4 TBSP SOY SAUCE
- 2 TBSP VINEGAR
- 2 TBSP OIL
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Fry the onions and the garlic three minutes in olive oil;
add the egg plant and stir fry 5 minutes more. Add the tomato puree, 1 cup of
water, the beans, the tomatoes and the chili powder and simmer for five
minutes. Spoon one third of this mixture in a lasagna dish, cover with lasagna
sheets, and repeat the process. Finish with beans, sprinkle with cheese. Bake
the lasagna 20 minutes in the oven at 175 degrees Celsius.
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Mix the pumpkin with the onion, the garlic and the oil,
and bake in the oven for 15 minutes at 180 degrees Celsius. Mix the vinegar,
soy sauce, ginger and sugar and pour this mixture over the pumpkins, stir
well. Bake another 10 minutes in the oven.
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