Veggie Lasagna Stew
Veggie lasagna stew - A classic in soup form. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Thanks to the finely chopped vegetables and the Lentils the pot contains a lot of valuable dietary fiber and vegetable protein. Mozzarella additionally provides us with a lot of calcium, a mineral that is important for strong bones and teeth.
If you want to prepare the spicy veggie lasagna stew according to clean-eating criteria, use whole-grain lasagna sheets. These score with even more satiating fiber as well as minerals and vitamins.
(Percentage of daily recommendation)
| Calorie | 581 cal. | (28 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.1 g | (47 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.6 mg | (105 %) | ||
| Vitamin K | 21.5 μg | (36 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 201 μg | (67 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 3,154 mg | (79 %) | ||
| Calcium | 298 mg | (30 %) | ||
| Magnesium | 184 mg | (61 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 59 μg | (30 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 300 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 32 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 2 carrots
- 1 Parsnip
- 1 stalk Celery
- 2 Tbsps olive oil
- 3 ½ ozs Red lentils
- 28 ozs strained tomato
- salt
- peppers
- ¼ tsp dried oregano
- ¼ tsp dried thyme
- 8 Lasagne noodle
- 1 handful basil leaves
- 4 ½ ozs Bocconcini (small mozzarella balls)
Preparation steps
Peel onion, garlic, carrots and parsnip and cut into small cubes. Clean the celery, wash and cut into small pieces. Heat oil in a pot. Sauté onion, garlic, carrots, parsnip and celery in it over medium heat for 4 minutes. Add lentils and sauté for 2 minutes.
Then add strained tomatoes and 8-9 ounces of water and simmer soup for 10-15 minutes on low heat. Along the way, cook lasagna sheets in boiling salted water for 8-10 minutes. Then drain, and cut lasagna sheets into small pieces. Wash basil.
Season stew with salt, pepper, oregano and thyme and pour into 4 bowls. Add lasagna pieces and serve the veggie lasagna stew with basil and mozzarella balls.
