For those who like lasagne but don't always want to eat meat, or for vegetarians, there is a tasty alternative to traditional lasagne Bolognese, vegetable lasagne.
Here is the recipe and nutritional information for a delicious and nutritious vegetable lasagne.
Preparation time: about 80 minutes
Ingredients for vegetable lasagne
400 g courgette
400 g pumpkin
1 teaspoon mixed spices (oregano, basil)
1 teaspoon black pepper
450 g tomato sauce
450 g cottage cheese
2 egg yolks
60 g parmesan
125 g breadcrumbs
2 mozzarella balls
500 g spinach
1 bunch of fresh basil
Margarine to grease the lasagne tin
Preparation of the vegetable lasagne
- Preheat the oven to 220 degrees.
- Grease the lasagne tin with margarine.
- Halve the pumpkin and courgette and cut into slices.
- Sprinkle about 2 tablespoons of breadcrumbs on the greased base of the tin.
- Heat the tomato sauce in a pan and add the spinach.
- Mix the cottage cheese, basil, egg yolk and Parmesan in a blender.
- Spread a layer of pumpkin and courgette slices in the lasagne dish.
- Sprinkle the spice mix on top.
- Pour the cottage cheese mixture over the top.
- Sprinkle with breadcrumbs again.
- Arrange the remaining pumpkin and courgette slices.
- Sprinkle the remaining breadcrumbs over the vegetable slices.
- Pour over the tomato sauce with spinach.
- Evenly slice the mozzarella and sprinkle with Parmesan cheese.
- Bake for about 35 minutes in the middle of the oven until the cheese is brown.
Makes approx. 4 portions.
Nutritional information per portion
400 calories
32 g protein
20 g fat
36 g carbohydrates
6 g dietary fibre
1584 mg sodium
526 mg calcium
4 mg iron
the nutritional value may vary.
