Wheat germ lasagna Wheat germ lasagna

Wheat germ lasagna

dried lasagna plates as needed
4 Tbsp Midzu dried tomato flakes
1 cup hot water previously filtered in the Midzu filter
Midzu olive oil as needed
1 sliced onion
1/2 tsp Midzu fenugreek seeds
1 pinch nutmeg
1 tsp salt
1 dash shoyu
Midzu seed mix to taste
1/2 cup wheat germ
Midzu brewer's yeast to taste

Brown the onion in the olive oil, add the salt, fenugreek and nutmeg. Allow to cook and then add the tomato and hot water. stir, cover and allow to cook in low heat. Blend, add the seeds, germ and shoyu. Place the plates in a greased pan alternating with the thick sauce and finishing with a layer of it. Sprinkle with brewer's yeast and bake at 150ºC for about 30 min. covered with foil. Remove the foil when the lasagna is almost ready to brown the top. You can decorate with fresh basil. Serve with salad.


Insert date: 2019-07-11 Last update: 2019-07-11

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Recipes > Main Dishes
Authors > Translators > Ana Soares