Five-veg lasagne

Five-veg lasagne is a main course that serves 4. One serving contains 646 calories, 27g of protein, and 30g of fat. For $3.84 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. A mixture of lasagne sheets, aubergine, pine nut, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by BBC Good Food. 317 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 55 minutes. Many people really liked this Mediterranean dish. Overall, this recipe earns an awesome spoonacular score of 100%. If you like this recipe, you might also like recipes such as White Lasagne with Parmigiano Besciamella (Lasagne in Bianco ), veg pilaf or veg pulao, how to make asian style veg pilaf, and Lasagne with Artichokes (Lasagne di Carciofi).

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

4 tbsp olive oil

1 aubergine, cut into small chunks

150g mushroom, chopped

4 roasted red peppers, chopped

700g passata with onions and garlic

8-10 lasagne sheets

400g frozen spinach, defrosted

250g tub ricotta

25g grated parmesan (or vegetarian alternative)

25g pine nut

Equipment:

oven

baking pan

bowl

aluminum foil

Cooking instruction summary:

Heat oven to 180C/fan 160C/gas 4. Heat 2 tbsp olive oil in a large, non-stick frying pan. Fry the aubergine for 5 mins until softened, then tip into a bowl. Fry the mushrooms in the remaining oil for a few mins until golden, then mix with the aubergine and peppers. Spoon half of the veg into a 20 x 30cm baking dish. Spoon over half the passata, then arrange a layer of lasagne sheets on top. Spread the rest of the veg over the pasta, cover with passata and another layer of pasta. Drain any excess liquid from the spinach and mix together with the ricotta and half the Parmesan. Spoon over the top of the pasta, then sprinkle with the remaining Parmesan and pine nuts. Cover with foil, bake for 20 mins, uncover, then bake for another 10 mins until browned. Serve with a crisp green salad.

 

Step by step:


1. Heat oven to 180C/fan 160C/gas

2. Heat 2 tbsp olive oil in a large, non-stick frying pan. Fry the aubergine for 5 mins until softened, then tip into a bowl. Fry the mushrooms in the remaining oil for a few mins until golden, then mix with the aubergine and peppers. Spoon half of the veg into a 20 x 30cm baking dish. Spoon over half the passata, then arrange a layer of lasagne sheets on top.

3. Spread the rest of the veg over the pasta, cover with passata and another layer of pasta.

4. Drain any excess liquid from the spinach and mix together with the ricotta and half the Parmesan. Spoon over the top of the pasta, then sprinkle with the remaining Parmesan and pine nuts. Cover with foil, bake for 20 mins, uncover, then bake for another 10 mins until browned.

5. Serve with a crisp green salad.


Nutrition Information:

Quickview
645k Calories
26g Protein
30g Total Fat
74g Carbs
100% Health Score
Limit These
Calories
645k
32%

Fat
30g
47%

  Saturated Fat
8g
55%

Carbohydrates
74g
25%

  Sugar
15g
18%

Cholesterol
36mg
12%

Sodium
790mg
34%

Get Enough Of These
Protein
26g
53%

Vitamin K
394µg
376%

Vitamin A
13165IU
263%

Manganese
2mg
121%

Selenium
57µg
82%

Vitamin E
9mg
63%

Copper
1mg
58%

Folate
221µg
55%

Vitamin C
44mg
54%

Potassium
1783mg
51%

Fiber
12g
50%

Magnesium
193mg
48%

Phosphorus
470mg
47%

Vitamin B2
0.76mg
45%

Calcium
403mg
40%

Iron
7mg
40%

Vitamin B6
0.71mg
36%

Vitamin B3
6mg
33%

Zinc
3mg
25%

Vitamin B5
2mg
22%

Vitamin B1
0.31mg
20%

Vitamin B12
0.3µg
5%

Vitamin D
0.23µg
2%

covered percent of daily need
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