| Type | Per person |
|---|---|
| Energy | 492 kcal |
| Fat | 11 gr |
| of which saturated | 5 gr |
| Carbohydrates | 77 gr |
| of which sugars | 0 gr |
| Fibres | 15 gr |
| Protein | 23 gr |
| Salt | 0 gr |
Vegetable lasagne
Main course
30 - 60 min
With seasonal products
361gr vegetables p.p.
Ingredients
| 280 grams of tomatoes |
| 20 millilitres of olive oil |
| 80 grams of parmesan cheese |
| 4 grams of garlic |
| 270 grams of red peppers |
| 450 grams of courgette |
| 6 grams of dried oregano |
| 15 grams of fresh basil |
| 500 grams of tomato passata |
| 400 grams of carrots |
| 40 grams of shallots |
| 250 grams of whole-wheat lasagne sheets |
| 1 gram of black pepper |
Preparation
- Preheat the oven to 200 °C.
- Peel the carrots. cut into pieces Remove the stem and seeds from the red pepper. cut into pieces Peel the garlic and shallots. Mix the winter carrots, shallots, garlic and red pepper in the food processor until finely ground. Heat the olive oil in the pan. Fry the vegetable mixture over medium-high heat. Add half of the dried oregano and black pepper.
- After 4 minutes, add the tomato passata. Simmer for another 4 minutes.
- Slice the courgette with a cheese slicer. Cut the tomatoes into thin slices.
- Grease the baking dish and brush the bottom with a layer of sauce. Spread a layer of whole-wheat lasagne sheets over the sauce. Then brush with a layer of courgette . Repeat until you run out of ingredients. Finish with a layer of sauce.
- Sprinkle with half the parmesan cheese. Place the tomato slices on top. Sprinkle with the other half of the parmesan cheese and the rest of the oregano.
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