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Vegetable lasagne

Vegetable lasagne
4.1 150 ratings
Prep. 45 min
Total 1 h 35 min
8 portions
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Ingredients

Lemon and ricotta
  • lemon zest only, no white pith
    1
  • garlic clove
    1
  • lemon juice (approx. 1 lemon)
    30 g
  • ricotta (see Tips)
    250 g
Béchamel sauce
  • unsalted butter
    50 g
  • plain flour
    50 g
  • full cream milk
    450 g
  • sea salt
    ¼ tsp
  • ground black pepper
    ¼ tsp
Sauce and vegetable filling
  • Parmesan cheese cut into pieces (3 cm)
    100 g
  • brown onion (approx. 150 g), cut into halves
    1
  • garlic cloves
    2
  • fresh red chilli deseeded if preferred and cut into pieces
    1
  • olive oil
    40 g
  • canned whole tomatoes
    800 g
  • red wine
    100 g
  • fresh basil leaves only, torn into pieces
    3 sprigs
  • fresh flat-leaf parsley leaves only, torn into pieces
    4 sprigs
  • dried oregano
    2 tbsp
  • sea salt
    1 tsp
  • ground black pepper
    1 tsp
  • sweet potato peeled and cut into slices (1 cm)
    300 g
  • eggplant (approx. 260 g), cut into slices (1 cm)
    1
  • button mushrooms cut into slices
    250 g
  • zucchini (approx. 260 g), cut into slices (1 cm)
    1
  • kale leaves stalks removed and leaves torn into pieces (optional)
    3
Assembly
  • butter for greasing
  • fresh lasagne sheets
    500 g
  • mixed salad greens to serve

Nutrition per 1 portion

Calories 503 kcal / 2112.6 kJ
Protein 20 g
Fat 22.2 g
Carbohydrates 51.1 g
Fibre 8.7 g
Saturated Fat 10.4 g
Sodium 734.3 mg

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