vegetarian lasagne

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 388.3
  • Total Fat: 24.0 g
  • Cholesterol: 55.6 mg
  • Sodium: 1,068.5 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 5.0 g
  • Protein: 23.4 g

View full nutritional breakdown of vegetarian lasagne calories by ingredient
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Good and easy lasagne without lasagne pasta plates. Instead I use thin cut eggplant. Good and easy lasagne without lasagne pasta plates. Instead I use thin cut eggplant.
Number of Servings: 6


    4 tbsp olive oil
    2 onions
    1 red chilly (remove the seed if you dont want to much heat)
    2 garlic cloves
    4-5 tbsp basil (very good to use fresh Basil if you have it)
    2 tbsp rosmarin
    good bunch of fresh spinach
    10 mushrooms
    1 can of tomatoes
    1 can tomato pureť
    0.5 cup balsamic vinegar
    salt and pepper
    2 cups cottage cheese
    2 cups grated cheese
    0.5 cup parmesan cheese
    1 pk sesame nuggets


- saute the onion, chilly and garlic
- add the spices and the thinly cut eggplant and saute until the onion is clear looking and the eggplant is light brown
- add the rest of the vegetables
- add the can of tomatos and the pureť
- shimmer and stir
- heat the oven to 200 degrees celsius
- put the blend into the bottom trying to use the eggplant as lasagne pasta layers
- then put the cottage cheese on top the eggplant and the cheese mix on top of the cottage cheese
- repeat until the platter is full, end by putting the sesame nuggets on top of the last layer of cottage cheese and cover them with the rest of the cheese mix
- bake until the cheese is golden brown
Bon apetite!

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user _K_H_M_.

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