Vegetarian Lasagna
526 reviewsA hearty classic for vegetarians, or those who want to go meat-free for the evening.
Ingredients
Make sure you have...
Utensils
Oven, Baking dish
recipe
Step 1
Preheat the oven to 180°C. Finely slice the zucchini.
Step 2
Slice the mushrooms.* *Check out our tips for this step
Step 3
In an oven-proof dish, spread a layer of tomato purée, then a lasagna layer, then a layer of zucchini, mushrooms and mozzarella. Add another layer of tomato purée and repeat.
Step 4
Once you've made the final layer (should be tomato), add a layer of mozzarella cheese over the top. Make sure the noodles are covered with the tomato sauce. Add salt and pepper and bake for 50 minutes.
Step 5
Serve and enjoy!
Pre-cook your veg in a hot pan with some 'herbes de Provence' before roasting.
- Camille C, Créatrice de recettes
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 470 cal. |
| Fat | 18 g |
| Carbohydrates | 52 g |
| Protein | 23 g |
| Fiber | 7 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Vegetarian Lasagna" contains 470 Energy, 18 g of Fat, 52 g of Carbohydrates, 23 g of Protein, 7 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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