Vegetarian Lasagna with Mushrooms
Vegetarian lasagna with mushrooms - Proof that simple can be good.
Healthy, because
Even smarter
Nutritional values
The dietary fibres in this dish, which are abundant, stimulate the digestion and ensure long-lasting satiety.
Serve with a green salad and a dressing with cold-pressed vegetable oil - this way you get a complete meal rich in vital substances.
(Percentage of daily recommendation)
| Calorie | 397 cal. | (19 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 798 mg | (20 %) | ||
| Calcium | 312 mg | (31 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 23 mg |
Ingredients
- Ingredients
- 1 lemon
- 400 grams button Mushroom
- 1 Tbsp Canola oil
- salt (and)
- freshly ground peppers
- 1 bunch scallions
- 1 pc Parmesan (50 grams or approximately 2 oz)
- 2 Tbsps butter (30 grams)
- 2 Tbsps Pastry flour (40 grams)
- 750 milliliters
- freshly grated Nutmeg
- 300 grams Tomatoes
- 2 bunches Basil
- 250 grams uncooked Lasagne noodle
- 200 grams Tomatoes (puree)
- 1 Tbsp olive oil
- 20 grams Pine nuts
Preparation steps
Rinse the lemon in hot water, pat dry, grate the zest and squeeze the juice.
Trim the mushrooms and cut into thin slices. Heat 1 tablespoon of canola oil in a pan. Cook the mushrooms for 3 minutes over high heat. Season with salt and pepper, remove from the heat and mix with 1 tablespoon of lemon juice.
Rinse and trim the scallions and cut into thin rings. Grate the Parmesan.
For the sauce, heat the butter in a saucepan until foamy, stir in the flour and cook until golden brown over medium heat. Slowly stir in the milk and simmer for about 10 minutes over low heat. Stir in half of the parmesan and season with salt, pepper, freshly grated nutmeg, lemon zest and juice.
Meanwhile, rinse the tomatoes and finely chop. Rinse the basil, shake dry and pluck the leaves.
Brush a baking dish with the remaining oil. Place 1 layer of lasagne noodles in the pan. Top with mushrooms, scallions and tomatoes. Sprinkle with basil leaves and a little sauce. Continue layering the ingredients in the baking dish until everything is used.
Pour the tomato puree over the lasagne and sprinkle with remaining sauce. Sprinkle with remaining Parmesan and drizzle with olive oil. Bake in a preheated oven at 200°C (convection 180°C; gas mark 3) (approximately 400°F, convection 350°F) for approx 30-40 minutes. Meanwhile, toast the pine nuts in a dry frying pan. Remove the lasagne from the oven, cut into pieces and serve sprinkled with pine nuts.
