Photo: Markus Spiske
Roasted vegetable lasagne
11 ingredients
30 min + 1 hr
Serves 4-6
openrecipes
Vegetarians and meat-eaters alike will love this hearty, vegetable lasagne. Serve with a green salad and crusty bread.
Estimated Nutrition (whole recipe, rough)
353
Calories
18g
Protein
28g
Fat
9g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 450g/16 oz courgettes
- 1 aubergine
- 3-4 tbsp extra virgin olive oil
- 1 kg firm, ripe tomatoes
- 2 cloves
- 2 tbsp balsamic vinegar
- 10-12 fresh basil
- Pinch salt and freshly ground black pepper
- 2x125g/4½ oz low-fat mozzarella
- 150g/5¼ oz fresh lasagne sheets
- 100g/3½ oz freshly grated parmesan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes