Mixed vegetable lasagna
90 min

Allergens:
Ingredients for 5 portions
Calculate portions
Egg lasagne
13.0 ud
Garlic, bulb
0.5 ud
Onion
0.15 kg
Green pepper
0.15 kg
Natural mushrooms
0.15 kg
Small aubergine
0.15 kg
Courgette
0.15 kg
Table salt
2.5 g
Sunflower oil
0.013 l
Tomato sauce
0.25 l
Tomato
0.2 kg
Grated cheese
0.1 kg
Sterilised milk
0.75 l
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
Onion
0.083 kg
Garlic, bulb
0.133 ud
Green pepper
0.05 kg
Diced tomato
0.333 kg
Sunflower oil
0.008 l
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
443.75
kcal
Carbohydrates
42.0
g
Proteins
19.85
g
Lipids
21.45
g
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.
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