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Ingredients
Vegetarian Lasagna with Cherry Tomatoes
- 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
Rinse, trim, and thinly slice the zucchini. Salt and set aside for 10 minutes to drain, then pat dry.
Trim, rinse, halve, and remove the seeds from the peppers. Cut into cubes.
Peel, halve, and thinly slice the onion.
Rinse the tomatoes. Remove 2/3 of the tomato from the vine, and reserve the other 1/3.
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.
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.
Drain the mozzarella and cut into thin slices.
Brush a baking dish with the remaining oil.
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.
(Percentage of daily recommendation)
| Calorie | 300 cal. | (14 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |