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Vegetable Lasagna

Vegetable Lasagna

@eli_passion_food

I made it because I only had a few ingredients in the fridge, but it's great for vegetarians

Difficulty: Easy
Cooking: 30 min
Preparation: 20 min
Country: Italia

Ingredients

No. Servings
  • Butteras needed
  • Egg lasagna sheets15Sheets
  • Milkas needed
  • Fresh cream250mL
  • Grated parmigiano reggianoas needed
  • Ground pepperas needed
  • Saltas needed
  • Boiled spinach200g
  • Zucchini1Whole

Preparation

  1. STEP 1 OF 4

    Preheat the fan oven to 180 degrees. Grease the baking dish with butter or oil and a bit of cream on the bottom.

  2. STEP 2 OF 4

    Start layering the lasagna by alternating the pasta, thinly sliced salted and peppered zucchini, salted boiled spinach, butter, Parmigiano, and a bit of cream.

  3. STEP 3 OF 4

    You can make as many layers as you like. Finish the last one by covering with pasta sheets, grated Parmigiano, and butter. Drizzle with a bit of milk.

  4. STEP 4 OF 4

    Bake for about half an hour. Your lasagna is ready to be enjoyed.

Suggestions

  • Baking dish

General Information

Storage notes

If you use fresh ingredients, you can freeze it in portions and take it out as needed

More information

You can change the vegetables according to availability and personal taste

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)146.48
Carbohydrates (g)2.59
of which Sugars (g)1.69
Fat (g)13.53
of which Saturates (g)7.6
Protein (g)3.39
Fiber (g)0.86
Sale (g)0.05
  • Proteins
    3.39g·17%
  • Carbohydrates
    2.59g·13%
  • Fats
    13.53g·66%
  • Fibers
    0.86g·4%