Vegetarian Lasagne Bake

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Vegetarian Lasagne Bake
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
894
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie894 kcal(43 %)
Protein54.94 g(56 %)
Fat32.76 g(28 %)
Carbohydrates104.4 g(70 %)
Sugar added0 g(0 %)
Roughage20.34 g(68 %)
Vitamin A3,652.01 mg(456,501 %)
Vitamin D1.38 μg(7 %)
Vitamin E9.17 mg(76 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂1.06 mg(96 %)
Niacin13.79 mg(115 %)
Vitamin B₆1.09 mg(78 %)
Folate751.86 μg(251 %)
Pantothenic acid1.27 mg(21 %)
Biotin15.14 μg(34 %)
Vitamin B₁₂0.61 μg(20 %)
Vitamin C140.96 mg(148 %)
Potassium3,468.02 mg(87 %)
Calcium1,077.07 mg(108 %)
Magnesium381.88 mg(127 %)
Iron15.88 mg(106 %)
Iodine30.49 μg(15 %)
Zinc4.62 mg(58 %)
Saturated fatty acids16.21 g
Cholesterol63.45 mg

Ingredients

for
4
Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1 ⅔ cups milk
0.333 cup freshly grated Parmesan
Nutmeg
4 scallions (cut into rings)
2 cloves garlic (finely chopped)
1 tablespoon olive oil
1 ¼ cups Red lentils
4 cups young Spinach (roughly chopped)
1 ½ cups vegetable stock
10 tomatoes (roughly diced)
12 sheets Lasagne noodle
½ cup Mozzarella (drained and sliced)
1 cup grated Emmentaler cheese
How healthy are the main ingredients?
MozzarellaSpinachEmmentaler cheeseParmesangarlicolive oil

Preparation steps

1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
For the béchamel sauce, melt the butter in a pan. Stir in the flour and cook briefly. Pour in the milk, stirring. Over about 10 minutes, reduce to a thick sauce, stirring. Remove the pan from the heat, stir in the parmesan and season the sauce to taste with salt, ground black pepper and nutmeg.
3.
Brown the onions and garlic in hot oil and add the lentils, spinach and vegetable stock. Boil for approx. 5 minutes so that the lentils are not quite cooked through. Drain off any excess liquid, stir in the tomatoes and season to taste with salt and ground black pepper.
4.
Spread a little béchamel sauce on the base of a casserole dish and place a layer of pasta on top. Spread another layer of sauce on top and spoon some of the vegetable mixture over. Place pasta sheets on top, and spread another layer of sauce over. Continue in this way until all the ingredients have been used up, finishing with a layer of béchamel sauce. Scatter the Emmental over the lasagne and lay the mozzarella on top.
5.
Bake in the oven for around 45 minutes until golden brown.