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