Vegetable lasagne

Vegetable lasagne

4.1 156 ratings

Prep. 45 min

Total 1 h 35 min

8 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 734.3 mg

Protein 20 g

Calories 2112.6 kJ / 503 kcal

Fat 22.2 g

Fibre 8.7 g

Saturated Fat 10.4 g

Carbohydrates 51.1 g

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