Main course

Vegetable Lasagna

Name: Vegetable Lasagna
Total time: 75 min
Yield: 2
Ingredients: 6 Stk Lasagna sheets; 1 Stk Zucchini; 1 Stk Eggplant; 1 Stk Bell pepper; 1 Stk Onion; 1 Stk Garlic cloves; 200 g Tomatoes pureed; 100 g Mozzarella; 40 g Parmesan; 10 g Butter; 10 g Wheat flour; 1 bunch Parsley; 0.75 tbsp Olive oil; 0.25 tsp Salt; 1 pinch Pepper; 300 ml Milk; 1 TL Oregano; 0.25 TL Nutmeg

Prep time

75 min

Portions

Difficulty

Easy

1096

kcal

Nutrition · Per portion

Carbs

148.2 g

Protein

46.6 g

Fat

33.6 g

Estimates calculated automatically from the ingredients — not a nutrition declaration.

KI-generiert

Ingredients

For 2 portions

Lasagna sheets
6 Stk
Zucchini
1 Stk
Eggplant
1 Stk
Bell pepper
1 Stk
Onion
1 Stk
Garlic cloves
1 Stk
Tomatoes pureed
200 g
MozzarellaOr: lactose-free mozzarella
100 g
ParmesanOr: vegan butter, margarine
40 g
Butter
10 g
Wheat flour
10 g
Parsley
1 bunch
Olive oil
¾ tbsp
Salt
¼ tsp
Pepper
1 pinch
Milk
300 ml
Oregano
1 TL
Nutmeg
¼ TL

Method

Step by step

1
Cube zucchini, eggplant and bell pepper.
2
Finely chop onion and garlic.
3
Heat olive oil in a pan, sauté onion and garlic.
4
Add vegetables and sauté 8 min.
5
Add pureed tomatoes, season with salt, pepper and oregano, simmer 10 min.
6
Melt butter, stir in flour and briefly sweat.
7
Add milk while stirring, thicken béchamel.
8
Season with salt, pepper and nutmeg.
9
Layer vegetable sauce, lasagna sheets and béchamel alternately in a baking dish.
10
Finish with béchamel and cheese.

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Main course

Vegetable Lasagna

For 2 portions

Step by step

Want to cook this recipe?

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