Vegetarian Lasagne

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Vegetarian Lasagne
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
1100
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,100 kcal(52 %)
Protein40.78 g(42 %)
Fat47.08 g(41 %)
Carbohydrates143.17 g(95 %)
Sugar added0 g(0 %)
Roughage7.68 g(26 %)
Vitamin A501.09 mg(62,636 %)
Vitamin D1.98 μg(10 %)
Vitamin E3.12 mg(26 %)
Vitamin B₁0.84 mg(84 %)
Vitamin B₂0.88 mg(80 %)
Niacin21.15 mg(176 %)
Vitamin B₆0.88 mg(63 %)
Folate173.59 μg(58 %)
Pantothenic acid2.41 mg(40 %)
Biotin12.29 μg(27 %)
Vitamin B₁₂0.85 μg(28 %)
Vitamin C51.15 mg(54 %)
Potassium1,701.17 mg(43 %)
Calcium536.06 mg(54 %)
Magnesium274.46 mg(91 %)
Iron7.84 mg(52 %)
Iodine36.49 μg(18 %)
Zinc6.61 mg(83 %)
Saturated fatty acids22.25 g
Cholesterol92.82 mg

Ingredients

for
4
For the vegetables
1 Eggplant (400 grams or approximately 3/4 lb)
2 zucchini
800 grams ripe tomatoes
1 onion
2 tablespoons olive oil
2 ½ tablespoons fresh chopped coarsely ginger (thyme, oregano and basil)
salt
freshly ground peppers
For the béchamel sauce
40 grams Pastry flour
40 grams butter
½ liter milk
150 milliliters Whipped cream
60 grams freshly grated Parmesan
freshly grated Nutmeg
For the lasagne
butter (for the mold)
12 Lasagne noodle
2 Bocconcini (125 grams or approximately 4 1/2 oz each)
How healthy are the main ingredients?
tomatoWhipped creamParmesangingerolive oilEggplant

Preparation steps

1.

Preheat the oven to 200°C (approximately 375°F).

2.

For the vegetables, rinse the eggplant, trim, dice, sprinkle with salt and let stand for about 30 minutes. Rinse zucchini, trim, and dice. Blanch tomatoes for a few seconds in boiling water, rinse in cold water, peel and dice. Peel the onion and chop finely. Fry the onion in hot oil, mix in the zucchini and tomatoes. Simmer for about 10 minutes, remove from the heat and add the herbs. Season with salt and pepper. Drain the eggplant and add to the vegetables, cooking briefly.

3.

For the bechamel, melt butter in a saucepan, stir in the flour, cook briefly and pour in the milk while stirring. Add cream and let simmer for about 5 minutes. Mix in the parmesan and season with salt, pepper, and nutmeg.

4.

Grease a lasagna pan with butter, distribute some béchamel on the bottom, then add a layer lasagna sheets. Distribute the vegetables and bechamel on top. Continue to layer the ingredients, finishing with a bechamel layer. Cut the mozzarella into slices and cover the top of the lasagna. Bake in preheated oven for 40-45 minutes. Remove from the oven and serve slices.