Variation On A Classic Dish

Vegetable Lasagna with Spinach Basil Pesto

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Average: 4.7 (15 votes)
(15 votes)
Vegetable Lasagna with Spinach Basil Pesto

Vegetable Lasagna with spinach basil pesto - Italian darling with a smart twist

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Health Score:
9,6 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
817
calories
Calories

Healthy, because

Even smarter

Nutritional values

Whether gastric distress, abdominal cramps or flatulence: Thanks to its essential oils and tannins, basil can effectively relieve such discomfort.

From flour, eggs, olive oil, salt, and water you can easily make lasagna sheets in your own kitchen. Try our Whole Wheat Lasagna Sheets

1 serving contains
(Percentage of daily recommendation)
Calorie817 kcal(39 %)
Protein32 g(33 %)
Fat39 g(34 %)
Carbohydrates84 g(56 %)
Sugar added0 g(0 %)
Roughage19.4 g(65 %)
Vitamin A0.6 mg(75 %)
Vitamin D0.3 μg(2 %)
Vitamin E12.6 mg(105 %)
Vitamin K41.8 μg(70 %)
Vitamin B₁1 mg(100 %)
Vitamin B₂0.6 mg(55 %)
Niacin11.8 mg(98 %)
Vitamin B₆1.2 mg(86 %)
Folate196 μg(65 %)
Pantothenic acid2.3 mg(38 %)
Biotin23 μg(51 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C160 mg(168 %)
Potassium1,492 mg(37 %)
Calcium352 mg(35 %)
Magnesium227 mg(76 %)
Iron8.5 mg(57 %)
Iodine16 μg(8 %)
Zinc5.8 mg(73 %)
Saturated fatty acids9 g
Uric acid190 mg
Cholesterol17 mg
Complete sugar20 g

Ingredients

for
4
Ingredients
2 Tbsps Canola oil
½ oz Whole Grain Spelt Flour (1 TBSP.)
10 ozs milk (whole)
1 Tbsp lemon juice
salt
Nutmeg
5 ozs Basil
5 ozs Baby spinach
1 ½ ozs Sunflower seed (3 TBSP.)
5 Tbsps olive oil
peppers
7 ozs Red lentils
2 onions
2 garlic cloves
2 red Bell pepper
28 ozs chunky tomatoes
¼ tsp dried thyme
2 ¼ ozs Gouda
20 ozs Whole grain lasagne sheets
How healthy are the main ingredients?
Goudaolive oilSunflower seedBasilthymesalt

Preparation steps

1.

For the light sauce, heat 1 tablespoon canola oil in a saucepan. Add flour and sweat lightly for 3 minutes over low heat. Then, while stirring, add milk and cook over low heat for 5 minutes. Season with lemon juice, salt and freshly grated nutmeg and set aside.

2.

For the pesto, wash and shake dry basil and baby spinach; set aside a few basil leaves for garnish. Toast sunflower seeds in a hot skillet without fat over medium heat for 3 minutes. Puree basil, spinach with olive oil, 2 tablespoons water and seeds, season with salt and pepper; set aside 2-3 tablespoons pesto for garnish.

3.

Cook lentils in boiling water for 12-15 minutes over low heat. Then season with salt and pepper. At the same time, peel onions and garlic and cut into fine cubes. Halve peppers, remove seeds, wash and cut into cubes.

4.

Heat remaining canola oil in a saucepan. Sauté onion and garlic cubes in it over medium heat for 4 minutes. Add bell bell pepper cubes and sauté for 6 minutes. Add tomatoes and thyme and simmer on low heat for 12 minutes. Finally, add the lentils and stir. Coarsely grate the cheese.

5.

Line the bottom of an oblong baking dish (about 8" x 16") with lasagna sheets. Spread some vegetable sauce on top, then pour some light sauce on top and add some pesto. Continue in this way until everything is used up and finish with the sauce. Sprinkle cheese on top. Bake lasagna in preheated oven at 160 °C / 325 °F for 35-40 minutes. To serve, drizzle with remaining pesto and garnish with basil leaves.