Vegetable Lasagne

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Vegetable Lasagne
  • 1Yield
  • -1Servings+
  • 15 mPrep Time
  • 35 mCook Time
  • 50 mReady In
Print Recipe

Try our Vegetable Lasagne receipt which is high in Vitamin C, Calcium, Magnesium and Omega 3.

Lasagne are a type of wide, flat pasta, and one of the oldest types of pasta.

While Lasagne is not always the type of meal you might associate with weight loss, it can provide a good source of energy which ultimately can lead to less food consumed throughout the day.

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Ingredients

Nutrients

Calories
567
Protein
16.8g
Fibre
19.6
Sodium
353mg
Carbohydrates
78g
Fat Total
9.5g
Saturated Fat
5.1g
Cholesterol
17.1mg

Step by step method

  • Step 1

    Dice the pepper, courgette, aubergine and onion into 2cm cubes. Add a pinch of salt then place onto a baking tray and cook in a preheated oven at 190c/170c fan/gas mark 5 for 10 mins or until tender.

  • Step 2

    Empty the tomatoes in a sauce pan, add a pinch of salt and pepper and bring to a simmer. Finely chop the garlic and add to the tomatoes.

  • Step 3

    Empty the roasted vegetables into the tomatoes and garlic mixture and stir. Keep on a medium heat for 5 minutes.

  • Step 4

    Prepare the dried lasagne sheets as instructed on the packet. Layer the past and the vegetables into a deep dish.

  • Step 5

    For the sauce, melt the butter in a pan, add the flour and stir continuously until the flour has absorbed all the flour. Add the milk bit by bit whilst stirring slowly. Once all the milk has been added stir the mix vigorously to form a smooth sauce then add the Parmesan cheese stir and then pour onto the top of the lasagne. Place the dish into a preheated oven at 190c/170c fan/gas mark 5 for 20-25 minutes or until topping has become golden brown. Serve.

Tips & variations

  • For those who have a Gluten intolerance replace the wheat lasagne sheets with Gluten free lasagne.

  • Serve with water to reduce calorie total.

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