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    You are in: Home / Recipes / Vegetable Lasagne Recipe
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    Vegetable Lasagne

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    1 hrs

    40 mins

    Chef #589899's Note:

    very rich and slightly fiddly, but worth it in the end.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      melt butter in small saucepan over medium heat. stir in flour and cook for 1 min as smooth paste. whick in milk and stir until sauce boils and thickens. add cheese with milk. set sauce aside.
    2. 2
      salt eggplant for 1/2hr then grill. chop pumpkin into large pieces and roast.
    3. 3
      mix onion, spinach and dill in sacucepan until onion is lightly cooked.
    4. 4
      heat oven to 180 degree celcius and spray tray. layer eggplant at bottom then pasta and sauce, then capsicum, pasta and sauce, pumpkin, pasta and sauce, spinach mix on top and sprinkle with parmesan.
    5. 5
      bake 30-40mins.

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    Ratings & Reviews:

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    Nutritional Facts for Vegetable Lasagne

    Serving Size: 1 (487 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 235.8
     
    Calories from Fat 71
    30%
    Total Fat 7.9 g
    12%
    Saturated Fat 4.6 g
    23%
    Cholesterol 21.5 mg
    7%
    Sodium 138.6 mg
    5%
    Total Carbohydrate 38.2 g
    12%
    Dietary Fiber 10.1 g
    40%
    Sugars 9.0 g
    36%
    Protein 9.4 g
    18%

    The following items or measurements are not included:

    lasagna sheets

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