Vegetable Lasagne with Tomatoes, Peppers and Zucchini
Vegetable Lasagne with Tomatoes, Peppers and Zucchini - A colorful take on this classic Italian dish.
Healthy, because
Even smarter
Nutritional values
Tomatoes are rich in lycopene, an antioxidant that protects our cells from free radicals. The colourful vegetable mixture, together with the wholemeal lasagne plates, provides a lot of fibre, which ensures that the lasagne will fill you up for a really long time.
Enjoy a green salad with it and the healthy enjoyment is perfect. In case something is left over: leftover lasagna can be easily frozen and then defrosted as needed.
(Percentage of daily recommendation)
| Calorie | 357 cal. | (17 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 602 mg | (15 %) | ||
| Calcium | 270 mg | (27 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 74 μg | (37 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 41 mg |
Ingredients
- Ingredients
- 2 Zucchini
- salt
- 2 red Bell pepper
- 1 onion
- 500 grams Cherry tomatoes (yellow and red)
- 2 Tbsps butter (30 grams)
- 2 Tbsps Pastry flour
- 400 milliliters milk (1.5% fat)
- 2 sprigs thyme
- peppers
- 250 grams Mozzarella
- 1 tsp olive oil
- 9 Lasagne noodle
Preparation steps
Rinse and trim the zucchini and cut into thin slices. Sprinkle with salt, let sit for about 10 minutes, then rinse and pat dry. Rinse the pepper and cut lengthwise into strips. Peel the onion, cut in half and cut into strips. Rinse and halve the tomatoes.
Melt the butter in a hot pan, stir in the flour and cook briefly. Deglaze with milk and simmer for about 5 minutes while stirring, until creamy. Meanwhile, rinse the thyme, shake dry, chop the leaves, add to the sauce and season with salt and pepper.
Cut the mozzarella into thin slices. Grease a baking dish with oil.
Distribute a little of the sauce on the bottom of the baking dish and lay 3 sheets of lasagne next to each other on top of the sauce. Cover with half of the peppers, onions, and zucchini and about 1/3 of the tomato. Drizzle with some of the sauce and top with a few slices of mozzarella. Season with salt and pepper, and continue with another noodle layer. Top with remaining peppers, onions and zucchini and another third of the tomatoes. Again sprinkle with sauce and top with cheese. Lightly salt and pepper and top with a final pasta layer. Drizzle the remaining sauce on it and cover with the remaining slices of mozzarella. Arrange the remaining tomato halves on top, season again with salt and pepper and bake in a preheated oven at 200°C (convection 180°C; gas mark 3) (approximately 375°F or 350°F for convection) until golden brown, about 30 minutes. Let cool slightly, slice and serve.
