Vegetable lasagne
TM6 TM5 TM31

Vegetable lasagne

4.2 (91 ratings)

Ingredients

Lemon and ricotta

  • 1 lemon, zest only, no white pith
  • 1 garlic clove
  • 30 g lemon juice (approx. 1 lemon)
  • 250 g ricotta (see Tips)

Béchamel sauce

  • 50 g unsalted butter
  • 50 g plain flour
  • 450 g full cream milk
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper

Sauce and vegetable filling

  • 100 g Parmesan cheese, cut into pieces (3 cm)
  • 1 brown onion, (approx. 150 g), cut into halves
  • 2 garlic cloves
  • 1 fresh red chilli, deseeded if preferred and cut into pieces
  • 40 g olive oil
  • 800 g canned whole tomatoes
  • 100 g red wine
  • 3 sprigs fresh basil, leaves only, torn into pieces
  • 4 sprigs fresh flat-leaf parsley, leaves only, torn into pieces
  • 2 tbsp dried oregano
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 300 g sweet potato, peeled and cut into slices (1 cm)
  • 1 eggplant (approx. 260 g), cut into slices (1 cm)
  • 250 g button mushrooms, cut into slices
  • 1 zucchini (approx. 260 g), cut into slices (1 cm)
  • 3 kale leaves, stalks removed and leaves torn into pieces (optional)

Assembly

  • butter, for greasing
  • 500 g fresh lasagne sheets
  • mixed salad greens, to serve

Nutrition
per 1 portion
Calories
2112.6 kJ / 503 kcal
Protein
20 g
Carbohydrates
51.1 g
Fat
22.2 g
Saturated fat
10.4 g
Fiber
8.7 g
Sodium
734.3 mg

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