Zucchini Lasagna
(2 votes)
(2 votes)
Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
969
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 969 kcal | (46 %) | ||
| Protein | 41.75 g | (43 %) | ||
| Fat | 26.3 g | (23 %) | ||
| Carbohydrates | 155.72 g | (104 %) | ||
| Roughage | 1.78 g | (6 %) | ||
| Vitamin A | 229.79 mg | (28,724 %) | ||
| Vitamin D | 1.77 μg | (9 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0.89 mg | (89 %) | ||
| Vitamin B₂ | 0.94 mg | (85 %) | ||
| Niacin | 24.16 mg | (201 %) | ||
| Vitamin B₆ | 0.82 mg | (59 %) | ||
| Folate | 154.36 μg | (51 %) | ||
| Pantothenic acid | 2.23 mg | (37 %) | ||
| Biotin | 2.45 μg | (5 %) | ||
| Vitamin B₁₂ | 0.82 μg | (27 %) | ||
| Vitamin C | 35.56 mg | (37 %) | ||
| Potassium | 1,163.32 mg | (29 %) | ||
| Calcium | 468.5 mg | (47 %) | ||
| Magnesium | 308.89 mg | (103 %) | ||
| Iron | 9.09 mg | (61 %) | ||
| Iodine | 29.65 μg | (15 %) | ||
| Zinc | 7.87 mg | (98 %) | ||
| Saturated fatty acids | 12.15 g | |||
| Cholesterol | 48.54 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 Tbsps butter
- 2 Tbsps Heaping Pastry flour
- 250 milliliters Vegetable broth (Granulated instant)
- 500 milliliters milk
- 4 Tbsps Basil (Pesto)
- salt
- peppers
- 4 Zucchini
- Fat (for the dish)
- 16 Lasagne noodle
- 75 grams freshly grated Parmesan
Preparation steps
1.
Melt butter in a pan. Whisk in flour. Deglaze pan with broth and milk and heat for 1 to 2 minutes while stirring. Stir in basil pesto and season with salt and pepper to taste
2.
Rinse zucchini, clean, cut lengthwise and chop into thin slices. Heat a large nonstick skillet and sauté zucchini slices briefly on both sides.
3.
Butter a baking dish. Alternately layer lasagna sheets and zucchini slices with sauce in between. Cover top layer with sauce. Sprinkle with Parmesan cheese. Bake in an oven preheated to 200°C (gas Mark 3-4) (approximately 425°F) for about 30 minutes.
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