Vegetable Lasagna with Spinach Basil Pesto
Vegetable Lasagna with spinach basil pesto - Italian darling with a smart twist
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
(Percentage of daily recommendation)
| Calorie | 817 cal. | (39 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.4 g | (65 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 12.6 mg | (105 %) | ||
| Vitamin K | 41.8 μg | (70 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 23 μg | (51 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 160 mg | (168 %) | ||
| Potassium | 1,492 mg | (37 %) | ||
| Calcium | 352 mg | (35 %) | ||
| Magnesium | 227 mg | (76 %) | ||
| Iron | 8.5 mg | (57 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 20 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
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.
