Roasted vegetable lasagne

Roasted vegetable lasagna

There are many variations of lasagna, especially delicious is roasted vegetable lasagna. This hearty and flavorful dish will surprise your guests, so be prepared to share the recipe with those who want it.
5 from 1 vote
Cook Time 55 minutes
Total Time 55 minutes
Cuisine Italian
Servings 6 people
Calories 159 kcal

Equipment

  • 1 frying pan
  • 1 baking mold
  • 1 knife
  • 1 chopping board
  • 1 tablespoon
  • 1 grater

Ingredients
  

  • 400 g mushrooms
  • 8 pcs lasagna sheets not requiring cooking
  • 200 g cheese
  • 5 tablespoon ketchup
  • 1 pcs carrot
  • 1 pcs bell pepper
  • 1 pcs yellow onion
  • 2 pcs tomato small
  • 2 cloves garlic
  • 1 tablespoon vegetable oil
  • ½ teaspoon salt
  • 1 pinch pepper ground black

Instructions
 

  • Prepare the necessary ingredients.
    Ingredients for roasted vegetable lasagne
  • Wash the mushrooms, slice them and put them on a frying pan with vegetable oil. Fry for 10-15 minutes until cooked. The mushrooms will become soft and brown. Do not cover with a lid during frying to allow the liquid released from the mushrooms to evaporate. Transfer the mushrooms to a plate.
    400 g mushrooms, 1 tablespoon vegetable oil
    Mushrooms
  • Peel and finely chop the onion, then sauté it for a couple of minutes in the frying pan.
    1 pcs yellow onion
    Yellow onion
  • Add grated carrot to the frying pan.
    1 pcs carrot
    Carrot
  • Peel and slice the bell pepper into thin slices or small pieces, then add them to the frying pan. Add finely chopped garlic. Fry for a couple of minutes.
    1 pcs bell pepper, 2 cloves garlic
    Bell pepper
  • Add 3 tablespoons of ketchup and 200 ml of water, ground pepper and salt. Simmer until half of the liquid evaporates. The vegetable filling is ready.
    5 tablespoon ketchup, 1 pinch pepper, ½ teaspoon salt
    Ketchup, water, salt, pepper
  • Grease a deep rectangular baking dish with a thin layer of oil. Pour a tablespoon of vegetable filling onto the bottom. Place the lasagna sheets on top. Spread a layer of vegetable filling, add mushrooms, thinly sliced tomato slices, and sprinkle with a small amount of cheese.
    400 g mushrooms, 8 pcs lasagna sheets, 200 g cheese, 2 pcs tomato, 1 pcs bell pepper
    Vegetable filling, lasagna sheets
  • Continue layering the lasagna, alternating the layers as desired. The top sheet should be coated with filling. There should be 4 layers of lasagna sheets in height. In a glass, mix 200 ml of water and 2 tablespoons of ketchup. Pour the mixture into the dish and sprinkle the remaining cheese on top. The liquid should reach half the height of the dish. Bake in a preheated oven at 180°C for 40 minutes.
    Cheese
  • The vegetable lasagna with mushrooms is ready.
    Roasted vegetable lasagne

Nutrition

Calories: 159kcalCarbohydrates: 4gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 33mgSodium: 262mgPotassium: 248mgFiber: 1gSugar: 2gVitamin A: 375IUVitamin C: 2mgCalcium: 240mgIron: 0.4mg

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