Vegetable Lasagna
Nutritional values
(Percentage of daily recommendation)
| Calorie | 722 cal. | (34 %) | ||
| Protein | 25.68 g | (26 %) | ||
| Fat | 30.36 g | (26 %) | ||
| Carbohydrates | 95.2 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 1,239.12 mg | (154,890 %) | ||
| Vitamin D | 1.33 μg | (7 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.54 mg | (49 %) | ||
| Niacin | 13.23 mg | (110 %) | ||
| Vitamin B₆ | 0.42 mg | (30 %) | ||
| Folate | 89.99 μg | (30 %) | ||
| Pantothenic acid | 1.26 mg | (21 %) | ||
| Biotin | 6.05 μg | (13 %) | ||
| Vitamin B₁₂ | 0.62 μg | (21 %) | ||
| Vitamin C | 24.44 mg | (26 %) | ||
| Potassium | 737.8 mg | (18 %) | ||
| Calcium | 360.63 mg | (36 %) | ||
| Magnesium | 162.76 mg | (54 %) | ||
| Iron | 5.18 mg | (35 %) | ||
| Iodine | 24.57 μg | (12 %) | ||
| Zinc | 4.22 mg | (53 %) | ||
| Saturated fatty acids | 16.69 g | |||
| Cholesterol | 77.09 mg |
Ingredients
- For the lasagna
- 8 white Lasagne noodle
- 4 green Lasagne noodle
- 1 Zucchini
- 4 carrots
- 1 bunch scallions
- 400 grams Tomatoes
- 1 onion
- 2 Tbsps butter
- 1 bunch Basil
- salt
- peppers
- thyme
- For the bechamel
- 60 grams Pastry flour
- 60 grams butter
- ½ l milk
- 150 grams Whipped cream
- 80 grams grated Parmesan
- salt
- peppers
- butter (for the pan)
Preparation steps
For the lasagna, rinse the scallions and cut into rings. Rinse and slice the zucchini and carrots. Peel and finely chop the onion. Blanch the tomatoes, rinse in cold water, peel, quarter, remove the seeds and finely dice. Heat the butter and saute the onions. Add the scallions, zucchini and carrots. Saute for another 5 minutes. Stir in the diced tomatoes. Season with salt, pepper and thyme. Rinse and finely chop the basil.
For the bechamel, melt the butter in a saucepan. Stir in the flour and saute briefly. Gradually stir in the milk. Add the cream and let simmer for about 5 minutes. Stir in half of the cheese and season with salt and pepper.
Grease a baking dish with butter. Pour some of the bechamel in the bottom. Alternately layer the white lasagna noodles, vegetable sauce, bechamel sauce, basil and green lasagna noodles. The final layer should be the bechamel sauce. Sprinkle with the remaining cheese. Bake for 30-40 minutes at 220°C (approximately 425°F), until golden. Remove from the oven and serve immediately.
