Skip to main content
Vegetable Lasagne
Vegetable Lasagne
Vegetarian Dishes for losing weight
Vegetable Lasagne
avatar-icon
2

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.

More recipes