Vegan Vegetable Lasagna with Cherry Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 832 cal. | (40 %) | ||
| Protein | 34.79 g | (36 %) | ||
| Fat | 33.06 g | (29 %) | ||
| Carbohydrates | 106.36 g | (71 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.53 g | (18 %) |
| Vitamin A | 326.37 mg | (40,796 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin B₁ | 0.66 mg | (66 %) | ||
| Vitamin B₂ | 0.51 mg | (46 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 0.91 mg | (65 %) | ||
| Folate | 136.09 μg | (45 %) | ||
| Pantothenic acid | 1.57 mg | (26 %) | ||
| Biotin | 12.21 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 136.79 mg | (144 %) | ||
| Potassium | 1,283.74 mg | (32 %) | ||
| Calcium | 452.77 mg | (45 %) | ||
| Magnesium | 218.94 mg | (73 %) | ||
| Iron | 6.88 mg | (46 %) | ||
| Iodine | 1.94 μg | (1 %) | ||
| Zinc | 4.44 mg | (56 %) | ||
| Saturated fatty acids | 11.92 g | |||
| Cholesterol | 44.64 mg |
Ingredients
- Ingredients
- 2 Zucchini
- 4 red and yellow Bell pepper
- 1 onion
- 500 grams Cherry tomatoes (on the vine)
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 120 milliliters Vegetable broth
- salt
- freshly ground peppers
- 2 Tbsps vegan Margarine
- 2 Tbsps Pastry flour
- 400 milliliters Soy milk
- 2 Tbsps freshly chopped thyme
- 250 grams vegan Mozzarella
- olive oil (for the baking dish)
- 9 Lasagne noodle
Preparation steps
Peel the zucchini, rinse and dice. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into cubes. Peel, halve and cut the onion into strips. Rinse the tomatoes, leave 1/3 of the tomatoes on the vine and put aside for garnish. Halve the remaining tomatoes. In a pan heat the oil and sauté the onion until translucent. Add the zucchini and diced peppers and sauté 2-3 minutes. Add the tomato paste, tomatoes and broth and simmer for 2-3 minutes. Remove from the heat and season with salt and pepper.
Heat the margarine in a saucepan and stir in the flour, cooking until the margarine has absorbed the flour. Stir in the soy milk and simmer 5 minutes, stirring until creamy. Add the thyme leaves and season with salt and pepper. Remove from the heat. Cut the mozzarella into slices.
Preheat the oven to 180°C (approximately 350°F) convection. Grease a baking dish.
Cook the lasagna noodles according to package directions until al dente and drain. Spoon some of the white sauce into the pan, spreading to cover the bottom and lay 3 lasagna noodles slightly overlapping in the pan. Spread half of the vegetables on top. Pour a little sauce over and top with a few slices of mozzarella. Season with salt and pepper, and continue with another noodle layer. Top with the remaining vegetables. Drizzle the sauce over and top with some cheese. Lightly season with salt and pepper and top with a final layer of pasta. Spread the remaining sauce over and top with the remaining cheese. Place the tomatoes on the vine on top, season with salt and pepper and bake until golden brown, about 35 minutes.
