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
-
55 minMain dishculinary (potatoes), onion, winter carrot, kohlrabi, garlic, traditional olive oil, sprig of rosemary, leg ham,ham with roasted vegetables -
45 minMain dishwhite quick-cooking rice, zucchini, onion, canned corn, traditional olive oil, minced beef, sugo pasta sauce seasoning, grated young cheese,courgette boats -
25 minMain dishminced meat, onions, dill, bread-crumbs, butter, mashed potatoes, grated beetroot, winter carrot,Danish balls with onion and dill -
55 minMain dishthyme leaves, fresh rosemary needles, flat leaf parsley, garlic, lemon zest, butter, pork tenderloin, raw ham, honey, White wine,pork tenderloin wrapped in fresh herbs and raw ham
Nutrition
640Calories
Sodium0% DV1.570mg
Fat46% DV30g
Protein50% DV25g
Carbs21% DV63g
Fiber24% DV6g
Loved it