Five-veg lasagne

Very Healthy
Health score
100%
Five-veg lasagne
55 min.
4
646kcal

Suggestions


If you're looking for a wholesome and nutritious dish that's sure to impress both family and friends, look no further than this delightful five-veg lasagne! Packed with vibrant vegetables, this dish not only showcases a variety of flavors but also boasts an impressive health score of 100. Ideal for lunch, dinner, or any time you crave a hearty meal, this lasagne is the perfect balance of taste and nutrition.

Imagine layers of tender aubergine, earthy mushrooms, and sweet roasted red peppers, all smothered in a rich passata with onions and garlic. To top it off, a velvety mixture of spinach and ricotta adds creaminess to every bite, while a sprinkle of pine nuts and grated Parmesan provides that perfect finishing touch of crunch and richness. With just 646 calories per serving, you can indulge guilt-free in this delicious main course!

This five-veg lasagne is not just a meal; it's a celebration of wholesome ingredients and layered textures. The vibrant colors of the vegetables make it visually appealing, and when served with a crisp green salad, it becomes a feast for the senses. In just 55 minutes, you can whip up a dish that's both satisfying and incredibly nourishing. Get ready to elevate your dinner game with this scrumptious and healthy lasagne that everyone will love!

Ingredients

  • tbsp olive oil 
  •  aubergine cut into small chunks
  • 150 mushroom chopped
  •  roasted peppers red chopped
  • 700 passata with onions and garlic
  •  lasagne sheets 
  • 400 pkt spinach frozen
  • 250 ricotta 
  • 25 parmesan grated (or vegetarian alternative)
  • 25 pine nut 

Equipment

  • bowl
  • oven
  • baking pan
  • aluminum foil

Directions

  1. Heat oven to 180C/fan 160C/gas
  2. Heat 2 tbsp olive oil in a large, non-stick frying pan. Fry the aubergine for 5 mins until softened, then tip into a bowl. Fry the mushrooms in the remaining oil for a few mins until golden, then mix with the aubergine and peppers. Spoon half of the veg into a 20 x 30cm baking dish. Spoon over half the passata, then arrange a layer of lasagne sheets on top.
  3. Spread the rest of the veg over the pasta, cover with passata and another layer of pasta.
  4. Drain any excess liquid from the spinach and mix together with the ricotta and half the Parmesan. Spoon over the top of the pasta, then sprinkle with the remaining Parmesan and pine nuts. Cover with foil, bake for 20 mins, uncover, then bake for another 10 mins until browned.
  5. Serve with a crisp green salad.

Nutrition Facts

Calories646kcal
Protein15.73%
Fat40.34%
Carbs43.93%

Properties

Glycemic Index
39.5
Glycemic Load
18.64
Inflammation Score
-10
Nutrition Score
46.792173717333%

Flavonoids

Delphinidin
98.12mg
Apigenin
0.01mg
Luteolin
0.02mg
Kaempferol
0.14mg
Quercetin
7.26mg

Nutrients percent of daily need

Calories:645.87kcal
32.29%
Fat:30.23g
46.51%
Saturated Fat:8.77g
54.81%
Carbohydrates:74.06g
24.69%
Net Carbohydrates:61.56g
22.38%
Sugar:15.83g
17.58%
Cholesterol:36.13mg
12.04%
Sodium:790.09mg
34.35%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:26.52g
53.05%
Vitamin K:394.6µg
375.81%
Vitamin A:13165.99IU
263.32%
Manganese:2.41mg
120.54%
Selenium:57.07µg
81.53%
Vitamin E:9.44mg
62.92%
Copper:1.17mg
58.29%
Folate:221.88µg
55.47%
Vitamin C:44.61mg
54.07%
Potassium:1783.43mg
50.96%
Fiber:12.5g
50.01%
Magnesium:193.72mg
48.43%
Phosphorus:470.03mg
47%
Vitamin B2:0.76mg
44.63%
Calcium:403.38mg
40.34%
Iron:7.19mg
39.96%
Vitamin B6:0.71mg
35.57%
Vitamin B3:6.68mg
33.41%
Zinc:3.72mg
24.83%
Vitamin B5:2.18mg
21.84%
Vitamin B1:0.31mg
20.38%
Vitamin B12:0.3µg
5.04%
Vitamin D:0.23µg
1.54%