90 min
Suitable for vegetarians
Type of dish: Pasta, Vegetables
Temperature: Hot
Cuisine type: Italian cuisine
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Egg lasagne 10.833 ud
Garlic, bulb 0.417 ud
Onion 0.125 kg
Green pepper 0.125 kg
Small aubergine 0.125 kg
Table salt 3.125 g
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
Table salt 0.097 g
Sugar 0.0 kg

For this recipe, the following elaborations are needed:


  • 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)
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.