Mixed vegetable lasagna

90 min
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
Natural mushrooms 0.15 kg
Small aubergine 0.15 kg
Courgette 0.15 kg
Bechamel (roux 40x40) for sauces 0.75 l
Table salt 2.5 g
Sunflower oil 0.013 l
Tomato sauce 0.25 l
Tomato 0.2 kg
Grated cheese 0.1 kg
See Recipe
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
See Recipe
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:

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.