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Vegetable lasagne

Vegetable lasagne
4.1 156 评分
准备工作 45 分钟
总数 1小时 35 分钟
8 portions
马上体验

食材

Lemon and ricotta
  • lemon zest only, no white pith
    1
  • garlic clove
    1
  • lemon juice (approx. 1 lemon)
    30 g
  • ricotta (see Tips)
    250 g
Béchamel sauce
  • unsalted butter
    50 g
  • plain flour
    50 g
  • full cream milk
    450 g
  • sea salt
    ¼ tsp
  • ground black pepper
    ¼ tsp
Sauce and vegetable filling
  • Parmesan cheese cut into pieces (3 cm)
    100 g
  • brown onion (approx. 150 g), cut into halves
    1
  • garlic cloves
    2
  • fresh red chilli deseeded if preferred and cut into pieces
    1
  • olive oil
    40 g
  • canned whole tomatoes
    800 g
  • red wine
    100 g
  • fresh basil leaves only, torn into pieces
    3 sprigs
  • fresh flat-leaf parsley leaves only, torn into pieces
    4 sprigs
  • dried oregano
    2 tbsp
  • sea salt
    1 tsp
  • ground black pepper
    1 tsp
  • sweet potato peeled and cut into slices (1 cm)
    300 g
  • eggplant (approx. 260 g), cut into slices (1 cm)
    1
  • button mushrooms cut into slices
    250 g
  • zucchini (approx. 260 g), cut into slices (1 cm)
    1
  • kale leaves stalks removed and leaves torn into pieces (optional)
    3
Assembly
  • butter for greasing
  • fresh lasagne sheets
    500 g
  • mixed salad greens to serve

难易度

初级

营养价值 每 1 portion

钠 734.3 mg
蛋白质 20 g
热量 2112.6 kJ / 503 kcal
脂肪 22.2 g
纤维 8.7 g
饱和脂肪 10.4 g
碳水化合物 51.1 g

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Stack up the savings 117 道食谱
澳大利亚和新西兰
Vegetarian Kitchen 87 道食谱
澳大利亚和新西兰

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