Vegetarian Lasagne
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,100 cal. | (52 %) | ||
| Protein | 40.78 g | (42 %) | ||
| Fat | 47.08 g | (41 %) | ||
| Carbohydrates | 143.17 g | (95 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.68 g | (26 %) |
| Vitamin A | 501.09 mg | (62,636 %) | ||
| Vitamin D | 1.98 μg | (10 %) | ||
| Vitamin E | 3.12 mg | (26 %) | ||
| Vitamin B₁ | 0.84 mg | (84 %) | ||
| Vitamin B₂ | 0.88 mg | (80 %) | ||
| Niacin | 21.15 mg | (176 %) | ||
| Vitamin B₆ | 0.88 mg | (63 %) | ||
| Folate | 173.59 μg | (58 %) | ||
| Pantothenic acid | 2.41 mg | (40 %) | ||
| Biotin | 12.29 μg | (27 %) | ||
| Vitamin B₁₂ | 0.85 μg | (28 %) | ||
| Vitamin C | 51.15 mg | (54 %) | ||
| Potassium | 1,701.17 mg | (43 %) | ||
| Calcium | 536.06 mg | (54 %) | ||
| Magnesium | 274.46 mg | (91 %) | ||
| Iron | 7.84 mg | (52 %) | ||
| Iodine | 36.49 μg | (18 %) | ||
| Zinc | 6.61 mg | (83 %) | ||
| Saturated fatty acids | 22.25 g | |||
| Cholesterol | 92.82 mg |
Ingredients
- For the vegetables
- 1 Eggplant (400 grams or approximately 3/4 lb)
- 2 Zucchini
- 800 grams ripe Tomatoes
- 1 onion
- 2 Tbsps olive oil
- 2 ½ Tbsps fresh chopped coarsely ginger (thyme, oregano and basil)
- salt
- freshly ground peppers
- For the béchamel sauce
- 40 grams Pastry flour
- 40 grams butter
- ½ l 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)
Preparation steps
Preheat the oven to 200°C (approximately 375°F).
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.
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.
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.
