Lasagne
Cannelloni végétariens aux olives et à la feta
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8 sheets of Panzani Lasagne
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1 onion
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4 tbsp of oil
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1 courgette
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3 handfuls green olives, 200g feta
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2 dl tomato coulis
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2 tablespoons of chopped parsley
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1. Peel and chop the onion, and sauté in 3 tablespoons of oil.
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2. Add the finely diced courgette and cook for 4 minutes.
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3. Allow to cool. Meanwhile, pit and chop up the olives.
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4. Crumble the feta.
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5. Add to the courgette.
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6. Soften the Lasagne sheets for 3 minutes in boiling water and oil an oven-proof dish with remaining oil.
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7. Divide the mixture into 8 portions and roll each one into a sheet of dough. Arrange the rolls in the dish.
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8. Cover with tomato coulis and garnish with parsley.
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9. Bake 8 minutes at 180°C, and serve.
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