Filter
Reset
Sort ByRelevance
E.oliver365
Vegetable lasagna
Italian dish with courgette, eggplant, leek, tomato sauce, lasagne sheets and cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Cut the zucchini and aubergine into slices.
-
Heat the oil in a large frying pan and fry the zucchini and aubergine in 2 parts 3 min.
-
Wash and cut the leek in rings.
-
Fry the leek for 1 min.
-
Cover the bottom of the oven dish with a layer of pasta sauce and then 1/3 of the lasagne sheets.
-
Divide half of the zucchini, aubergine and leeks over.
-
Pour some sauce over, sprinkle 1/3 of the cheese and cover with 1/3 of the lasagne sheets.
-
Divide the rest of the vegetables and some cheese over, cover with the rest of the lasagne sheets.
-
Pour over the rest of the sauce and sprinkle with the rest of the cheese.
-
Bake the lasagne in the middle of the oven in about 35 minutes until golden brown and done.
Blogs that might be interesting
-
50 minMain dishsomething crumbly potatoes, cod fillet, mustard, grated young cheese, dried dill, fresh sauerkraut, semi-skimmed milk,sauerkraut stew with cod fillet -
25 minMain dishshrubs chicory, juice of lemon, olive oil, ripe tomato, mature cheese, ham, leaf parsley finely chopped,chicory with ham cheese tomato salsa -
30 minMain dishWhite rice, green beans, sweet chilli sauce, lemon juice, oil, shallots, mango, fish burgers or schnitzels,fish burgers with green beans and mango salad -
25 minMain dishfrozen garden peas, tuna in water, chilled sweet potato mash, curry madras, medium sized egg, bread-crumbs, traditional olive oil, multigrain bulb, tzatziki salad, cucumber, lamb's lettuce,tuna burger of sweet potato and garden peas with curry
Nutrition
640Calories
Sodium0% DV1.570mg
Fat46% DV30g
Protein50% DV25g
Carbs21% DV63g
Fiber24% DV6g
Loved it