90 min
Vegetarian Suitable for vegetarians
Type of dish: Vegetables, Pastas
Temperature: Hot
Cuisine type: Italian cuisine
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Egg lasagne 13.0 ud
Garlic, bulb 0.5 ud
Onion 0.15 kg
Green pepper 0.15 kg
Small aubergine 0.15 kg
Table salt 2.5 g
Tomato sauce 0.25 l
Tomato 0.2 kg
Grated cheese 0.1 kg
Margarine 0.03 kg
Plain flour 0.03 kg
Ground white pepper 0.002 g
Ground nutmeg 0.002 g
Table salt 3.75 g
Elaboration

For this recipe, the following elaborations are needed:

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)
Fiber 3.7 g
Saturates 8.6 g
Monounsaturated fatty acids 5.59 g
Polyunsaturated fatty acids 5.3 g
Cholesterol 47.92 mg
Calcium 557.45 mg
Iron 2.62 mg
Zinc 8.51 mg
Vitamin A 197.21 ug
Vitamin C 69.63 g
Folic acid 86.83 ug
Salt (Sodium) 917.54 mg
Sugars 13.43 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.