Guilt-Free Delicacy

Vegetable Lasagna

5
Average: 5 (2 votes)
(2 votes)
Vegetable Lasagna
share Share
print
bookmark_border Copy URL
Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
1033
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,033 kcal(49 %)
Protein39.56 g(40 %)
Fat46.2 g(40 %)
Carbohydrates127.95 g(85 %)
Sugar added0 g(0 %)
Roughage6.49 g(22 %)
Vitamin A1,563.55 mg(195,444 %)
Vitamin D0.23 μg(1 %)
Vitamin E5.02 mg(42 %)
Vitamin B₁0.84 mg(84 %)
Vitamin B₂1.14 mg(104 %)
Niacin21.93 mg(183 %)
Vitamin B₆1.06 mg(76 %)
Folate383.75 μg(128 %)
Pantothenic acid1.94 mg(32 %)
Biotin12.88 μg(29 %)
Vitamin B₁₂0.98 μg(33 %)
Vitamin C76.78 mg(81 %)
Potassium1,765.12 mg(44 %)
Calcium639.74 mg(64 %)
Magnesium334.31 mg(111 %)
Iron10.77 mg(72 %)
Iodine3.25 μg(2 %)
Zinc7.61 mg(95 %)
Saturated fatty acids24.47 g
Cholesterol107.76 mg

Ingredients

for
4
Ingredients
12 Lasagne noodle
500 grams Spinach
salt
1 onion
2 garlic cloves
1 tablespoon olive oil
freshly ground peppers
8 ripe tomatoes
100 grams cream cheese
150 grams Crème fraiche
1 handful parsley
200 grams Feta
3 tablespoons grated Parmesan (to sprinkle)
parsley (for garnish)
How healthy are the main ingredients?
SpinachFetacream cheeseParmesanparsleyolive oil

Preparation steps

1.

Preheat the oven to 150°C (approximately 300°F).

2.

Cook the lasagne sheets in plenty of salted water until al dente.  Remove carefully, rinse with cold water and place next to each other on a kitchen towel to dry.

3.

Rinse the spinach, trim and blanch in salted water. Rinse in cold water, squeeze the excess liquid and chop coarsely. Peel the onion and garlic and finely chop.

4.

Heat the oil in a pan and saute the onion and garlic. Add the spinach and season with salt and pepper.

5.

Rinse the tomatoes, trim the core and cut into 1 cm (approximately 1/3 inch) thick slices.

6.

For the cheese, mix the cream cheese with the crème fraîche. Season with salt and pepper. Rinse the parsley, shake dry, pluck the leaves and chop finely. Stir the parsley and feta cheese into the cheese cream mixture.

7.

Stack the lasagna on oven-proof plates. Start with 3 tomato slices per plate, top with lasagna sheets, spread with a cheese mixture and cover with another plate lasagna. To continue, until all ingredients are used up, finishing with lasagna sheets and a sprinkle of Parmesan. Bake the lasagna for about 10 minutes in a hot oven. Garnish with parsley leaves.