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I made it because I only had a few ingredients in the fridge, but it is excellent for vegetarians
Step 1 of 4: Turn on the fan oven to 180 degrees. Grease the baking tray with butter or oil and a little cream on the bottom.
Step 2 of 4: Start layering the lasagna by alternating the pasta, the zucchini cut into thin rounds seasoned with salt and pepper, the boiled spinach seasoned with salt, butter, parmesan and a little cream.
Step 3 of 4: You can make as many layers as you prefer. Finish the last one by covering with the pasta sheets, grated parmesan and butter. Sprinkle with a little milk.
Step 4 of 4: Bake for about half an hour. Your lasagna is ready to be enjoyed.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk
| Average values | Per serving348 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 2,064 kJ493 kcal | 594 kJ142 kcal |
| Fat | 38.64 g | 11.12 g |
| of which saturated fatty acids | 22 g | 6.33 g |
| Carbohydrates | 24.6 g | 7.08 g |
| of which sugars | 6.36 g | 1.83 g |
| Fibre | 3.82 g | 1.1 g |
| Protein | 10.77 g | 3.1 g |
| Salt | 0.14 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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