Vegetarian Lasagne Bake

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Vegetarian Lasagne Bake
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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
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
2 tablespoons
1 ⅔ cups
0.333 cup
freshly grated Parmesan cheese
4
scallions (cut into rings)
2 cloves
garlic (finely chopped)
1 tablespoon
1 ¼ cups
4 cups
young Spinach (roughly chopped)
1 ½ cups
10
tomatoes (roughly diced)
12 sheets
½ cup
mozzarella cheese (drained and sliced)
1 cup
How healthy are the main ingredients?
Nutmeggarlicolive oilSpinachtomatoEmmentaler cheese

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.