Vegetarian Lasagna with Cherry Tomatoes

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Vegetarian Lasagna with Cherry Tomatoes

Vegetarian Lasagna with Cherry Tomatoes - easy to prepare and on the table a real eye-catcher: a great dish for guests.

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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
300
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie300 cal.(14 %)
Protein14 g(14 %)
Fat11 g(9 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.8 mg(23 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.4 mg(29 %)
Folate77 μg(26 %)
Pantothenic acid0.8 mg(13 %)
Biotin9.9 μg(22 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C92 mg(97 %)
Potassium626 mg(16 %)
Calcium123 mg(12 %)
Magnesium52 mg(17 %)
Iron2.3 mg(15 %)
Iodine13 μg(7 %)
Zinc1.1 mg(14 %)
Saturated fatty acids5.4 g
Uric acid50 mg
Cholesterol45 mg

Ingredients

for
6
Ingredients
2 Zucchini
salt
2 red Bell pepper
1 onion
500 grams Cherry tomatoes (vine-ripened)
1 Tbsp olive oil
peppers
2 Tbsps Cultured butter
2 Tbsps Pastry flour
400 milliliters
2 sprigs thyme
125 grams Mozzarella (9% fat)
9 Lasagne noodle
How healthy are the main ingredients?
Mozzarellaolive oilthymeZucchinisaltonion

Preparation steps

1.

Rinse, trim, and thinly slice the zucchini. Salt and set aside for 10 minutes to drain, then pat dry.

2.

Trim, rinse, halve, and remove the seeds from the peppers. Cut into cubes.

3.

Peel, halve, and thinly slice the onion.

4.

Rinse the tomatoes. Remove 2/3 of the tomato from the vine, and reserve the other 1/3.

5.

Heat 1 tablespoon of oil in a pan, and cook the onions. Add the zucchini and pepper, and sauté briefly. Season with salt and pepper and remove from the heat.

6.

Melt the butter in a saucepan, and then stir in the flour. Slowly incorporate the milk, stirring constantly. Simmer for 5 minutes. Rinse, dry, and remove the leaves from the thyme, the add to the sauce. Season with salt and pepper and remove from the heat.

7.

Drain the mozzarella and cut into thin slices.

8.

Brush a baking dish with the remaining oil.

9.

Spoon a little of the sauce on the bottom of the baking dish. Top with 3 sheets of the lasagna noodles. Spread half of the vegetables on top, followed by 1/3 of the tomatoes. Top with a few pieces of mozzarella and season with salt and pepper. Repeat the layering one more time, finishing with a final layer of pasta. Top with the tomatoes from the vine. Preheat the oven to 200°C (approximately 400°F). Bake the lasagna in the oven 30 minutes, or until golden brown.