Cheesy Roasted Vegetable Lasagne
with mozzarella, eggplant & Sicilian-style herbsCalories
:
858 kcalProtein
:
30.5g proteinTotal
:
1 hourDifficulty
:
MediumVeggie
Allergens:
- Milk (including lactose)
- Tarwe
- Ei
- Gluten
- Gluten
- Haver
- Mosterd
- Soja
- Gerst
- May contain traces of allergens
Today you will prepare an Italian lasagne with fresh lasagne sheets and lots of vegetables. This dish will be sure to please everyone.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Garlic
½ piece
Eggplant
½ piece
Courgette
½ sachet(s)
Sicilian-style herb mix
½ pack
Diced tomatoes with garlic & onion
100 g
Passata
50 g
Shredded mozzarella
(Contains: Milk (including lactose))
2 piece
Fresh lasagne sheets
(Contains: Tarwe, Ei, Gluten May be present: Gluten, Haver, Mosterd, Soja, Gerst)
15 g
Grated Gouda
(Contains: Milk (including lactose))
Not included in your delivery
30 milliliters
Olive oil
30 milliliters
Water for the sauce
½ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3592 kJ
Calories858 kcal
Fat47.7 g
Saturated Fat14.2 g
Carbohydrate70.9 g
Sugar23.1 g
Dietary Fiber10.7 g
Protein30.5 g
Salt3.3 g
Potassium445 mg
Calcium44.3 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat the oven to 200°C.
- In a small bowl, combine the olive oil with the Sicilian-style herbs.
- Slice the eggplant and the courgette into rounds of 0.5cm thickness.
- Transfer to a parchment-lined baking sheet and drizzle with three quarters of the oil. Season with salt and pepper, then toss well to coat and roast for 10 - 12 minutes.
2
- Crush or mince the garlic.
- Heat the rest of the oil mixture in a deep frying pan over medium-high heat and fry the garlic for 1 - 2 minutes, or until fragrant.
- Deglaze with the diced tomatoes, the passata, the balsamic vinegar and the water for the sauce.
- Season to taste with salt and pepper, then cover with the lid and allow to reduce gently until the roasted vegetables are done.
3
- Transfer a shallow layer of sauce to the oven dish, then top with a layer of the lasagne sheets. Press down so as to evenly distribute the sauce.
- Top with another layer of sauce and then with the roasted vegetables, then scatter over the Gouda.
- Repeat until the vegetables and most of the sauce have been used, then finish with the rest of the sauce.
- Top with the mozzarella, then bake for 25 - 30 minutes.
4
- Allow to rest for at least 3 minutes before serving, so that the lasagne can firm up and cool down.
- Serve the lasagne on plates.
