Fresh Tomato and Mozzarella Lasagna
Nutritional values
(Percentage of daily recommendation)
| Calorie | 909 cal. | (43 %) | ||
| Protein | 40.95 g | (42 %) | ||
| Fat | 43.96 g | (38 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.11 g | (14 %) |
| Vitamin A | 445.7 mg | (55,713 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.36 mg | (20 %) | ||
| Vitamin B₁ | 0.51 mg | (51 %) | ||
| Vitamin B₂ | 0.33 mg | (30 %) | ||
| Niacin | 13.52 mg | (113 %) | ||
| Vitamin B₆ | 0.48 mg | (34 %) | ||
| Folate | 107.44 μg | (36 %) | ||
| Pantothenic acid | 0.96 mg | (16 %) | ||
| Biotin | 10.36 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 41.32 mg | (43 %) | ||
| Potassium | 913.43 mg | (23 %) | ||
| Calcium | 769.88 mg | (77 %) | ||
| Magnesium | 178.19 mg | (59 %) | ||
| Iron | 6.21 mg | (41 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 20.19 g | |||
| Cholesterol | 89.29 mg |
Ingredients
- Ingredients
- 3 Tbsps olive oil (plus more for the baking dish)
- 9 Lasagne noodle
- salt
- 4 scallions
- 8 Tomatoes
- 500 grams Mozzarella
- 30 grams mixed Fresh herbs (such as sage, basil and thyme)
- 2 garlic cloves
- 2 Tbsps Caper
- 2 Tbsps lemon juice
- peppers
- 60 grams pitted black Olives
- shaved Parmesan (to sprinkle)
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection. Grease a baking dish.
Cook the pasta according to package directions until al dente. Drain, rinse under cold water and spread on a dish towel.
Rinse, trim and thinly slice the scallions. Rinse, core and slice the tomatoes. Drain the mozzarella well and slice. Rinse the herbs, shake dry, pluck and chop. Peel the garlic and chop finely. Stir together scallions, herbs, garlic, capers, lemon juice and the remaining oil, season with salt and pepper.
Line the baking dish with a layer of noodles. Top with a layer of tomatoes and mozzarella, and sprinkle with a little herb oil. Continue layering, finishing with a layer of tomatoes and mozzarella. Drizzle with the remaining herb oil, scatter the olives over the top and bake until the cheese has melted and the dish is piping hot, about 20 minutes.
Serve with Parmesan.
