Vegetable lasagna

Elaboration

• Add 4 tablespoons of natural fried tomato sauce to the base of the unit
• Chop the carrots and 1/2 zucchini with the cone 1
• Add the 4 raw pasta sheets
• Top the spread sheets with natural fried tomato sauce
• Chop the onion with cone 3
• Add the spinach
• Cut the mushroom (cone 4), the zucchini (cone 5) and the cheese (cone 1)
• Garnish with tomato slices and a touch of oregano
• Cover and wait until it clicks
• Lower to a minimum and cook for 10 minutes