Mixed vegetable lasagna
90 min
Suitable for vegetarians
Allergens:
Ingredients for 5 portions
Calculate portions
Egg lasagne
10.833 ud
Garlic, bulb
0.417 ud
Onion
0.125 kg
Green pepper
0.125 kg
Natural mushrooms
0.125 kg
Small aubergine
0.125 kg
Courgette
0.125 kg
Bechamel (roux 40x40) for sauces
0.625 l
Table salt
3.125 g
Sunflower oil
0.01 l
Tomato sauce
0.208 l
Tomato
0.167 kg
Grated cheese
0.083 kg
Sterilised milk
0.625 l
Margarine
0.025 kg
Plain flour
0.025 kg
Ground white pepper
0.001 g
Ground nutmeg
0.001 g
Table salt
3.125 g
Onion
0.069 kg
Garlic, bulb
0.111 ud
Green pepper
0.042 kg
Diced tomato
0.278 kg
Sunflower oil
0.007 l
Table salt
0.097 g
Sugar
0.0 kg
Elaboration
For this recipe, the following elaborations are needed:
- Basic ratatouille (without red pepper.)
- Tomato sauce.
- Cook the pasta in sheets.
- Bechamel sauce.
- Chop the garlic into brunoise and the mushrooms in 0.5 cm slices.
- Cut the aubergine in 0.5 cm slices, add salt on top, let them sweat and dry.
- Fry in flour and add the mushrooms with a little garlic.
SET UP
- As a base, a layer of tomato sauce + pasta + ratatouille + pasta + aubergine + mushroom and the last layer of pasta.
- To finish off, cover with the bechamel and add the grated cheese and gratin.
Nutritional information (1 portion)
Energy
369.85
kcal
Carbohydrates
35.01
g
Proteins
16.54
g
Lipids
17.87
g
Fiber
3.09
g
Saturates
7.17
g
Monounsaturated fatty acids
4.66
g
Polyunsaturated fatty acids
4.42
g
Cholesterol
39.93
mg
Calcium
464.6
mg
Iron
2.18
mg
Zinc
7.09
mg
Vitamin A
164.34
ug
Vitamin C
58.02
g
Folic acid
72.36
ug
Salt (Sodium)
853.11
mg
Sugars
11.21
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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