Veggie lasagne

If you want to add more Mediterranean recipes to your recipe box, Veggie lasagne might be a recipe you should try. This recipe serves 4. For $2.14 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 291 calories, 8g of protein, and 12g of fat. It is brought to you by BBC Good Food. 280 people were impressed by this recipe. If you have parmesan, passata, plum tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is excellent. Users who liked this recipe also liked White Lasagne with Parmigiano Besciamella (Lasagne in Bianco ), Lasagne with Artichokes (Lasagne di Carciofi), and Lasagne.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

2 tbsp oil

1 onion, sliced

1 garlic clove, sliced

1 aubergine, cut into chunks

1 red pepper

8 plum tomatoes, halved

350ml passata

200g ready-cooked lasagne sheets

6 tbsp half-fat crème fraîche

2 tbsp grated parmesan (or vegetarian alternative)

Equipment:

oven

baking pan

Cooking instruction summary:

Heat oven to 190C/fan 170C/gas 5. Toss oil and vegetables together and roast in a large, shallow tin for 35 mins until lightly charred. Spoon a layer of roasted veg over the bottom of a medium-size baking dish. Pour over some passata and cover with a layer of lasagne sheets. Repeat layers to use up all the roasted veg and passata, finishing with a layer of lasagne. Use a spoon to dollop over the crme frache, then sprinkle with the Parmesan. Return to the oven for 25 mins, until the lasagne is heated through and the top is golden and bubbling.

 

Step by step:


1. Heat oven to 190C/fan 170C/gas

2. Toss oil and vegetables together and roast in a large, shallow tin for 35 mins until lightly charred. Spoon a layer of roasted veg over the bottom of a medium-size baking dish.

3. Pour over some passata and cover with a layer of lasagne sheets. Repeat layers to use up all the roasted veg and passata, finishing with a layer of lasagne. Use a spoon to dollop over the crme frache, then sprinkle with the Parmesan. Return to the oven for 25 mins, until the lasagne is heated through and the top is golden and bubbling.


Nutrition Information:

Quickview
290k Calories
8g Protein
12g Total Fat
40g Carbs
22% Health Score
Limit These
Calories
290k
15%

Fat
12g
19%

  Saturated Fat
3g
20%

Carbohydrates
40g
13%

  Sugar
14g
16%

Cholesterol
11mg
4%

Sodium
90mg
4%

Get Enough Of These
Protein
8g
17%

Vitamin C
69mg
84%

Vitamin A
2569IU
51%

Manganese
0.8mg
40%

Fiber
8g
34%

Potassium
1095mg
31%

Vitamin E
4mg
30%

Copper
0.49mg
24%

Vitamin B6
0.47mg
24%

Vitamin K
23µg
23%

Selenium
15µg
22%

Folate
77µg
19%

Phosphorus
176mg
18%

Magnesium
68mg
17%

Iron
3mg
17%

Vitamin B3
3mg
17%

Vitamin B2
0.22mg
13%

Vitamin B5
1mg
11%

Vitamin B1
0.16mg
11%

Calcium
101mg
10%

Zinc
1mg
8%

Vitamin B12
0.08µg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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