Veggie Lasagne

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Veggie Lasagne
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
721
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie721 kcal(34 %)
Protein28.43 g(29 %)
Fat29.26 g(25 %)
Carbohydrates95.89 g(64 %)
Sugar added0 g(0 %)
Roughage5.16 g(17 %)
Vitamin A315.46 mg(39,433 %)
Vitamin D1.28 μg(6 %)
Vitamin E1.96 mg(16 %)
Vitamin B₁0.54 mg(54 %)
Vitamin B₂0.56 mg(51 %)
Niacin14.3 mg(119 %)
Vitamin B₆0.59 mg(42 %)
Folate118.08 μg(39 %)
Pantothenic acid1.61 mg(27 %)
Biotin7.94 μg(18 %)
Vitamin B₁₂0.54 μg(18 %)
Vitamin C34.02 mg(36 %)
Potassium1,096.58 mg(27 %)
Calcium379.35 mg(38 %)
Magnesium184.54 mg(62 %)
Iron5.14 mg(34 %)
Iodine21.57 μg(11 %)
Zinc4.47 mg(56 %)
Saturated fatty acids13.44 g
Cholesterol47.41 mg

Ingredients

for
6
Ingredients
1
Eggplant (about 450g)
2
28 ounces
ripe, red tomatoes
1
onion (peeled)
2 tablespoons
2 tablespoons
mixed Fresh herbs chopped (thyme, oregano, basil)
salt (to taste)
freshly ground Black pepper (to taste)
For the Bechamel Sauce
3 tablespoons
6 ½ tablespoons
2 cups
¼ cup
½ cup
freshly grated Parmesan cheese
1 pinch
Nutmeg (freshly grated)
In Addition
butter (for the pan)
12
Lasagne (noodles)
4 ounces
fresh mixed Herbs (for garnish)
How healthy are the main ingredients?
Eggplantsaltzucchinitomatoonionolive oil
Preparation

Kitchen utensils

1 Pot, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Slotted spoon, 1 Citrus juicer, 1 Plastic wrap

Preparation steps

1.
Wash and trim eggplant. cut into slices, season with salt and let stand for 30 minutes, this will draw out the moisture.
2.
Dice eggplant and set aside.
3.
Preheat oven to 375º F.
4.
Wash, trim and dice the zucchini. Wash and trim the tomatoes; roughly chop. Finely chop the onion.
5.
Heat the oil in a large skillet over medium heat. Add the eggplant, zucchini, tomatoes and onion; simmer for about 10 minutes, remove from heat source, add herbs and season to taste with salt and pepper. Set aside.
6.
Melt the butter for the bèchamel sauce in a saucepan, add flour, stirring until a roux forms. Add the milk, while stirring. Add the cream and simmer for about 5 minutes. Stir in the Parmesan cheese and season with salt, pepper and nutmeg.
7.
Grease a baking dish with butter. Pour just enough bèchamel sauce to cover the bottom of the pan, lay down a layer of lasagna, spread vegetables over the lasagna noodles, followed by a layer of bèchamel sauce. Layer all the ingredients, finishing with bèchamel sauce. Cut the mozzarella into thin slices and evenly distribute over the top of the lasagna.
8.
Bake for 40 to 45 minutes, Garnish with fresh herbs and serve.