Vegetable Lasagne Bake Recipe
Recipe By Taste
Layers of pasta are filled with the goodness of lentils and succulent roasted vegies.
4.3
25 Rating -
Rate
Non Vegdiet
1hr 50minstotal
30minsPrep
1hr 20minsCook
1hr 50m.total
30m.Prep
1hr 20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegetable Lasagne Bake Recipe
- 1/4 Small red capsicums, deseeded, cut into thick strips
- 0.13 Red onion, halved, cut into thin wedges
- 0.38 Lebanese eggplants, cut into 1cm thick slices lengthways
- 50 gram Zucchini, trimmed, cut into 1cm thick slices lengthways
- 1/4 tablespoon Olive oil
- 50 gram 2 cans brown lentils, rinsed, drained
- 50 gram 2 Cans Diced Tomatoes
- 1/4 tablespoon Chopped fresh continental parsley
- 62.50 gram Fresh ricotta
- 5 gram Finely Grated Parmesan
- 1/4 Eggs, Lightly Whisked
- 3/4 Dried lasagne sheets
Nutrition
value
value
246
calories per serving
6 g Fat17 g Protein30 g Carbs12 g FiberOther
Current Totals
- Fat6g
- Protein17g
- Carbs30g
- Fiber12g
MacroNutrients
- Carbs30g
- Protein17g
- Fiber12g
Fats
- Fat6g
Vitamins & Minerals
- Calcium117mg
- Iron6mg
- Vitamin A754mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9111mcg
- Vitamin B12< 1mcg
- Vitamin C32mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium79mg
- Manganese< 1mg
- Phosphorus223mg
- Selenium37mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste