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Ingredients
- 50 g Parmesan cheese crust removed and cut into pieces (3 cm)
- 5 - 10 g fresh flat-leaf parsley leaves only
- 1 - 2 pinches ground black pepper
- 1100 g water
- 2 tsp salt
- 160 g dried lasagne sheets
- 1 garlic clove
- 50 g brown onion cut into pieces
- 50 g carrot cut into pieces
- 30 g celery stalk cut into pieces
- 30 g extra virgin olive oil
- 300 g eggplant cut into cubes (approx. 1 cm)
- 500 g canned crushed tomatoes
- 250 g ricotta cheese drained
- Nutrition
- per 1 portion
- Calories
- 561 kcal / 2352 kJ
- Protein
- 24 g
- Fat
- 29 g
- Carbohydrates
- 48 g
- Fibre
- 7 g
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