Vegetable Lasagna
Nutritional values
(Percentage of daily recommendation)
| Calorie | 814 cal. | (39 %) | ||
| Protein | 34.56 g | (35 %) | ||
| Fat | 20.71 g | (18 %) | ||
| Carbohydrates | 131.67 g | (88 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.87 g | (23 %) |
| Vitamin A | 918.59 mg | (114,824 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.06 mg | (17 %) | ||
| Vitamin B₁ | 0.68 mg | (68 %) | ||
| Vitamin B₂ | 0.45 mg | (41 %) | ||
| Niacin | 17.44 mg | (145 %) | ||
| Vitamin B₆ | 0.72 mg | (51 %) | ||
| Folate | 150.21 μg | (50 %) | ||
| Pantothenic acid | 1.63 mg | (27 %) | ||
| Biotin | 8.83 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 83.14 mg | (88 %) | ||
| Potassium | 1,197.23 mg | (30 %) | ||
| Calcium | 477.99 mg | (48 %) | ||
| Magnesium | 231.52 mg | (77 %) | ||
| Iron | 7.71 mg | (51 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 5.31 mg | (66 %) | ||
| Saturated fatty acids | 8.53 g | |||
| Cholesterol | 28.67 mg |
Ingredients
- Ingredients
- 2 Tomatoes
- 1 onion
- 2 garlic cloves
- 1 Tbsp olive oil
- 400 grams puréed Tomatoes (canned)
- 1 Tbsp balsamic vinegar
- salt
- peppers
- sugar
- olive oil (for greasing)
- 2 carrots
- 150 grams Celery root
- 1 sm stalk Leeks
- 200 grams Cauliflower
- 200 grams Green cabbage
- 12 Lasagne noodle
- 100 grams grated Emmentaler cheese
- 50 grams grated Mozzarella
Preparation steps
Cut the tomatoes crosswise and blanch in hot water. Rinse, peel, remove seeds and chop the pulp into small cubes. Peel and finely chop the onion and garlic. Sweat in some oil until translucent.
Add the canned tomatoes and simmer for about 10 minutes. Add the diced tomatoes and season the sauce with balsamic vinegar, salt, pepper and sugar.
Preheat the oven to 200°C (approximately 400ºF) and grease a baking dish with oil.
Peel and trim the carrots and celery and finely dice. Rinse and trim the leeks and cut into thin slices. Rinse the cauliflower and cut into small pieces. Remove the outer leaves and the stalk from the cabbage and cut into strips.
Spread tomato sauce on the bottom of the baking dish and line with 3 lasagne sheets. Distribute approximately 1/3 of the vegetables over the top. Add a layer of tomato sauce and then another layer of pasta. Continue this process until all ingredients are used up, finishing with a layer of vegetables.
Shower with cheese and bake for about 45 minutes until golden brown.
Serve hot.
