Vegetarian Lasagna – a delicious recipe with yellow pepper, red pepper, zucchini, eggplant, handful, milliliters bechamel. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cut the peppers in half, remove the white membranes, seeds and green queux. Cut into large slices lengthwise zucchini and eggplant.
2
Ask all these vegetables on baking plaques covered with baking paper. With a kitchen brush, brush the zucchini and eggplant with olive oil, salt and pepper. Bake for 30 minutes in an oven at 200 u00b0 C.
3
After 20 minutes, remove the peppers (only if the skin forms black bubbles) and put them in a plastic bag for a few minutes.
4
Make your bechamel sauce. Remove peppers from bag remove the skin.
5
Remove the zucchini and eggplant from the oven after 30 minutes and leave the oven on, still at 200 u00b0 C.
6
Begin to prepare your lasagna. Line the bottom with tomato sauce, top with vegetables and then 3 lasagna leaves. Repeat two times. Over the last lasagna leaves, add tomato sauce and bechamel.
7
Bake in the hot oven for 45 minutes.
146
kcal
Calories
6
g
Fat
11
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 yellow pepper, 1 red pepper, 1 zucchini, 1 eggplant, and more.
Yes, Vegetarian Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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