|
|
|
Estimated Times |
Preparation time: 20
Cooking time: 30
|
|
Ingredients
-
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
55
60
65
70
75
100
125
150
175
200
225
250
servings
|
|
Directions
Chop and sauté the onion and garlic in the olive oil. Add the chopped tomatoes and oregano and simmer over a low heat while you prepare the rest of the ingredients. Season with salt and pepper.
Clean and slice the mushrooms. Slice the aubergine. Slice the mozzarella cheese or tear into small pieces.
Preheat the oven to 200ºC.
Place the following layers in an ovenproof dish:
Tomato sauce
1/3 lasagne sheets
Aubergine slices and tomato sauce
1/3 lasagne sheets
Mushrooms and tomato sauce
1/3 lasagne sheets
Tomato sauce
Mornay sauce
Mozzarella cheese
Bake the vegetarian lasagne for 30 mins.
Nutritional data
453 Kcal Per Serving F: 20 g, P: 21 g, C: 50 g, DF: 6 g 1,811 Kcal (93 Kcal/100 g)
|
More statistics |
|
|
|
|
|
|
Recipes with similar ingredients
|
Serving price: 2,42 € Chicken lasagne with courgette and carrot | | |
| Peel and chop the onion and garlic. Peel, rinse and grate the courgette, carrots and parsnips. Rinse and coarsely chop the mushrooms.
Sauté the onion in [1] tsp olive oil. Add the ... |
416 Kcal Per Serving F: 16 g, P: 30 g, C: 39 g 2,496 Kcal (96 Kcal/100 g)
|
|
|
|
|
|
Comments to the recipe vegetarian lasagne | |
|
|
|
No comments have yet been added to this recipe. To write a comment you must be a user of the system and logged on.
|
|
|
|
|