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Recipe by
Vegetarian lasagna is a delicious dish made with pasta, vegetables and cheese. This recipe is perfect for those following a vegetarian diet who want to enjoy a version of the classic Italian dish without meat.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Prepare a mince with onion, celery and carrot and fry it in a little oil
Step 2 of 5: Add the tomato passata and basil, season with salt and pepper and cook for 10 minutes
Step 3 of 5: Blanch the lasagna sheets in boiling salted water and cut the mozzarella into slices
Step 4 of 5: Layer the pasta, tomato sauce, mozzarella and grated Parmesan, ending with a handful of breadcrumbs
Step 5 of 5: Bake for 50 minutes in the oven at 220 degrees
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Milk and dairy products, and Celery
In gray: not detectedDetected
| Average values | Per serving533 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,934 kJ940 kcal | 739 kJ177 kcal |
| Fat | 48.24 g | 9.06 g |
| of which saturated fatty acids | 22.9 g | 4.3 g |
| Carbohydrates | 71.2 g | 13.37 g |
| of which sugars | 16.51 g | 3.1 g |
| Fibre | 5.43 g | 1.02 g |
| Protein | 54.1 g | 10.16 g |
| Salt | 1.54 g | 0.29 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.
