Veggie lasagne

If you want to add more Mediterranean recipes to your recipe box, Veggie lasagne might be a recipe you should try. This recipe serves 4. For $2.14 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 291 calories, 8g of protein, and 12g of fat. It is brought to you by BBC Good Food. 280 people were impressed by this recipe. If you have parmesan, passata, plum tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is excellent. Users who liked this recipe also liked White Lasagne with Parmigiano Besciamella (Lasagne in Bianco ), Lasagne with Artichokes (Lasagne di Carciofi), and Lasagne.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

2 tbsp oil

1 onion, sliced

1 garlic clove, sliced

1 aubergine, cut into chunks

1 red pepper

8 plum tomatoes, halved

350ml passata

200g ready-cooked lasagne sheets

6 tbsp half-fat crème fraîche

2 tbsp grated parmesan (or vegetarian alternative)

Equipment:

oven

baking pan

Cooking instruction summary:

Heat oven to 190C/fan 170C/gas 5. Toss oil and vegetables together and roast in a large, shallow tin for 35 mins until lightly charred. Spoon a layer of roasted veg over the bottom of a medium-size baking dish. Pour over some passata and cover with a layer of lasagne sheets. Repeat layers to use up all the roasted veg and passata, finishing with a layer of lasagne. Use a spoon to dollop over the crme frache, then sprinkle with the Parmesan. Return to the oven for 25 mins, until the lasagne is heated through and the top is golden and bubbling.

 

Step by step:


1. Heat oven to 190C/fan 170C/gas

2. Toss oil and vegetables together and roast in a large, shallow tin for 35 mins until lightly charred. Spoon a layer of roasted veg over the bottom of a medium-size baking dish.

3. Pour over some passata and cover with a layer of lasagne sheets. Repeat layers to use up all the roasted veg and passata, finishing with a layer of lasagne. Use a spoon to dollop over the crme frache, then sprinkle with the Parmesan. Return to the oven for 25 mins, until the lasagne is heated through and the top is golden and bubbling.


Nutrition Information:

Quickview
290k Calories
8g Protein
12g Total Fat
40g Carbs
22% Health Score
Limit These
Calories
290k
15%

Fat
12g
19%

  Saturated Fat
3g
20%

Carbohydrates
40g
13%

  Sugar
14g
16%

Cholesterol
11mg
4%

Sodium
90mg
4%

Get Enough Of These
Protein
8g
17%

Vitamin C
69mg
84%

Vitamin A
2569IU
51%

Manganese
0.8mg
40%

Fiber
8g
34%

Potassium
1095mg
31%

Vitamin E
4mg
30%

Copper
0.49mg
24%

Vitamin B6
0.47mg
24%

Vitamin K
23µg
23%

Selenium
15µg
22%

Folate
77µg
19%

Phosphorus
176mg
18%

Magnesium
68mg
17%

Iron
3mg
17%

Vitamin B3
3mg
17%

Vitamin B2
0.22mg
13%

Vitamin B5
1mg
11%

Vitamin B1
0.16mg
11%

Calcium
101mg
10%

Zinc
1mg
8%

Vitamin B12
0.08µg
1%

covered percent of daily need
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