1 portion contains approximately:
| 440 | kcal |
| 26 g | protein |
| 20 g | fat |
| 39 g | carbohydrates |
-
80 g whole wheat lasagne sheets
-
200 g mixed vegetables (frozen)
-
100 g mushrooms
-
120 g large tomatoes
-
1 tbsp rapeseed oil
-
100 g low-fat sour cream
-
1 medium egg
-
100 ml low-fat milk
-
1 tbsp tomato puree
-
1 tbsp mixed herbs
-
2 tbsp grated parmesan
-
2 tbsp low-fat grated Gouda
-
1 tsp olive oil
-
1 clove of garlic
-
Salt
-
Pepper
-
1
Grease an ovenproof dish with 1 tsp olive oil and place a layer of lasagne sheets.
-
2
Cut up the mushrooms and tomatoes and fry briefly in the rapeseed oil.
-
3
Whisk the egg together with the sour cream, milk, tomato puree and mixed herbs.
-
4
Place alternate layers of the thawed vegetable mixture, tomato sauce and lasagne sheets.
-
5
Finish the top layer by coating the lasagna sheet with the tomato sauce and top with the grated cheese.
-
6
Bake in the oven for approx. 50 mins at 180°C.
-
7
Towards the end of the cooking time, cover with tin foil to keep the top layer moist.