Vegetable lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Carrots, raw, 2 medium Celery, raw, 50 grams Butternut Squash, 100 grams Canned Tomatoes, 1 can Onions, raw, 1 large Zucchini, 1 cup, sliced Eggplant, 1 cup (1" cubes)Butter, unsalted, 1 tbsp *Flour, white, 0.1 cup *Whole Milk / Vitamin D, 1 cup Cheddar Cheese, 2 ozParmesan Cheese, grated, 1 tbspLasagne Sheets, 60 gram(s) salt, pepper and mixed herbsTymeBay leaf
Fry the onion in oil, then add the vegetables. (longest cooking time first) once all the vegetables are added, place the tinned tomatoes into the pan and let the filling simmer for approx 20 minute until the vegetables are cook. Season and add the mixed herb or whatever spices you prefer.
Bechamel Sauce.
Make a rue with the butter and flour then add the milk, bay leaf, tyme, seasoning and herbs. Allow to cook on a very low heat untill sauce thickens, remove the tyme and bay leaf and add the chedder cheese.
Layer the vegetables with the pasta sheets and bechamel sauce.
Cook in the oven for 30-40 minutes, serve with parmesan.
Number of Servings: 4
Recipe submitted by SparkPeople user ANDCOCO.
Bechamel Sauce.
Make a rue with the butter and flour then add the milk, bay leaf, tyme, seasoning and herbs. Allow to cook on a very low heat untill sauce thickens, remove the tyme and bay leaf and add the chedder cheese.
Layer the vegetables with the pasta sheets and bechamel sauce.
Cook in the oven for 30-40 minutes, serve with parmesan.
Number of Servings: 4
Recipe submitted by SparkPeople user ANDCOCO.
Nutritional Info Amount Per Serving
- Calories: 252.6
- Total Fat: 10.5 g
- Cholesterol: 28.7 mg
- Sodium: 298.5 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 4.2 g
- Protein: 10.3 g
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