📆 Created on: 2025-03-15
Vegetable Lasagna
Introduction
Vegetable Lasagna is a hearty and healthy dish that’s perfect for a vegetarian dinner. Made with layers of pasta, fresh vegetables, and a creamy béchamel sauce, this lasagna is both delicious and nutritious.
Ingredients
- Lasagna Sheets: 12
- Zucchini: 2
- Eggplant: 1
- Tomatoes: 4
- Mozzarella Cheese: 200g
- Parmesan Cheese: 100g
- Olive Oil: 2 tbsp
- Garlic: 3 cloves
- Basil: 1 handful
- Salt: to taste
- Black Pepper: 1 tsp
Portions: 6
Step-by-Step Cooking Guide
Step 1: Prepare the Vegetables
Preheat the oven to 180°C (350°F). Slice the zucchini, eggplant, and tomatoes into thin slices. Sauté the garlic in olive oil until fragrant, then add the vegetables and cook until softened.
Step 2: Prepare the Béchamel Sauce
In a saucepan, melt butter and whisk in flour to create a roux. Gradually add milk while whisking continuously until the sauce thickens. Season with salt, pepper, and nutmeg.
Step 3: Assemble the Lasagna
In a baking dish, layer the lasagna sheets, vegetables, béchamel sauce, and mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of béchamel sauce and a sprinkle of Parmesan cheese.
Step 4: Bake and Serve
Bake the lasagna in the preheated oven for 30-40 minutes, or until the top is golden and bubbly. Let it rest for 10 minutes before serving.
Final Thoughts
This Vegetable Lasagna is a delicious and healthy alternative to traditional meat lasagna. The layers of pasta, fresh vegetables, and creamy béchamel sauce make this dish a family favorite. Enjoy!
| Nutrient | Per 100g |
|---|---|
| Calories | 120.10 kcal |
| Total Fat | 7.02 g |
| Saturated Fat | 3.11 g |
| Trans Fat | 0.00 g |
| Polyunsaturated Fat | 0.45 g |
| Monounsaturated Fat | 2.81 g |
| Cholesterol | 12.63 mg |
| Sodium | 173.22 mg |
| Total Carbohydrates | 8.24 g |
| Dietary Fiber | 1.39 g |
| Sugars | 2.05 g |
| Protein | 7.04 g |