Vegetable Lasagna
Nutritional values
(Percentage of daily recommendation)
| Calorie | 381 cal. | (18 %) | ||
| Protein | 19.81 g | (20 %) | ||
| Fat | 19.57 g | (17 %) | ||
| Carbohydrates | 31.84 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.67 g | (9 %) |
| Vitamin A | 276.52 mg | (34,565 %) | ||
| Vitamin D | 0.77 μg | (4 %) | ||
| Vitamin E | 0.41 mg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.32 mg | (29 %) | ||
| Niacin | 5.24 mg | (44 %) | ||
| Vitamin B₆ | 0.31 mg | (22 %) | ||
| Folate | 65.88 μg | (22 %) | ||
| Pantothenic acid | 1.12 mg | (19 %) | ||
| Biotin | 0.98 μg | (2 %) | ||
| Vitamin B₁₂ | 0.24 μg | (8 %) | ||
| Vitamin C | 46.81 mg | (49 %) | ||
| Potassium | 539.36 mg | (13 %) | ||
| Calcium | 436.6 mg | (44 %) | ||
| Magnesium | 66.74 mg | (22 %) | ||
| Iron | 2.06 mg | (14 %) | ||
| Iodine | 11.86 μg | (6 %) | ||
| Zinc | 1.66 mg | (21 %) | ||
| Saturated fatty acids | 11.91 g | |||
| Cholesterol | 57.43 mg |
Ingredients
- Ingredients
- 250 grams Lasagne noodle
- 100 grams shiitake mushrooms
- 150 grams Broccoli
- 200 grams Zucchini
- 100 grams Eggplant (cut into small cubes)
- 250 grams Mozzarella
- 200 milliliters milk
- 20 grams Pastry flour
- 1 Tbsp butter
- 2 Tbsps chopped parsley
- salt (pepper)
Preparation steps
Cook lasagna noodles in boiling salted water according to package directions. Drain, rinse, drain again and spread on a damp kitchen towel.
Rinse mushrooms, pat dry and chop. Rinse broccoli and cut into small pieces.
Melt butter in a saucepan, whisk in flour and sauté until golden. Stir in milk, bring to a boil and cook about 20 minutes over low heat to form a creamy sauce. Season with salt and pepper to taste and sprinkle with parsley. Cut mozzarella into slices.
Grease a baking dish. Place some of the cream sauce in the bottom. Build lasagna by alternating layers of lasagna noodles, vegetables, mozzarella, bechamel sauce and mushrooms. Pour remaining sauce over the top and add remaining mozzarella. Bake lasagna at 180°C (approximately 350°F) for 40 to 45 minutes.
