Vegetable Lasagna
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
698
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 698 cal. | (33 %) | ||
| Protein | 25.48 g | (26 %) | ||
| Fat | 26.72 g | (23 %) | ||
| Carbohydrates | 92.99 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 245.59 mg | (30,699 %) | ||
| Vitamin D | 0.03 μg | (0 %) | ||
| Vitamin E | 1.37 mg | (11 %) | ||
| Vitamin B₁ | 0.49 mg | (49 %) | ||
| Vitamin B₂ | 0.35 mg | (32 %) | ||
| Niacin | 13.65 mg | (114 %) | ||
| Vitamin B₆ | 0.46 mg | (33 %) | ||
| Folate | 95.28 μg | (32 %) | ||
| Pantothenic acid | 1.19 mg | (20 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.08 μg | (3 %) | ||
| Vitamin C | 12.46 mg | (13 %) | ||
| Potassium | 764.08 mg | (19 %) | ||
| Calcium | 296.12 mg | (30 %) | ||
| Magnesium | 174.11 mg | (58 %) | ||
| Iron | 5.89 mg | (39 %) | ||
| Zinc | 4.07 mg | (51 %) | ||
| Saturated fatty acids | 7.71 g | |||
| Cholesterol | 24.78 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 3 garlic cloves
- 1 Eggplant (500 grams)
- 4 Tbsps olive oil
- 250 grams pureed Tomatoes (canned)
- 100 milliliters Italian Red wine
- thyme and oregano (1 tsp, chopped)
- salt
- freshly ground peppers
- 1 generous pinch allspice
- 9 green Lasagne noodle
- 2 scoops Mozzarella (250 grams)
- 3 Tbsps grated Parmesan
Preparation steps
1.
Cook lasagna sheets in plenty of salted water until al dente. Drain well.
2.
Rinse soup vegetables and cut into small cubes.
3.
Peel garlic. Rinse eggplant, trim and cut into 0.5 cm (approximately 1/5 inch) thick slices. Saute in 2 tablespoons of oil with soup vegetables and crushed garlic. Add tomato puree and wine and simmer for 5 minutes. Season with herbs, allspice, salt and pepper. Brush a rectangular baking dish with oil. Cut mozzarella into thin slices. Layer lasagna noodles, mozzarella and eggplant mixture in pan, ending with eggplant and mozzarella. Sprinkle with Parmesan and drizzle with remaining oil. Bake in a preheated oven at 200°C (approximately 400°F) for 25 minutes. Remove, slice and serve warm.
