In large saucepan, sautée celery until very soft. Add tomato sauce, let simmer on low heat.
Fry eggplant until soft and golden brown, set aside.
Fry zucchini, garlic and champignons. Add veggies to tomato sauce. Add salt to taste.
Starting with tomato sauce, put layers of sauce and lasagna pasta in baking dish. End with pasta.
Prepare white sauce from milk, spelt flour (stir in small amount of cold milk before adding to hot milk), nutmeg and cream cheese.
Pour white sauce on top of lasagna. Put grated cheeses on top.
Preheat oven to 350 degrees. Bake for 30 min.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1448g)|
|Recipe Makes: 1|
|Calories from Fat: 1159 (70%)|
|Amt Per Serving||% DV|
|Total Fat 128.8g||172 %|
|Saturated Fat 38.6g||193 %|
|Monounsaturated Fat 59.7g|
|Polyunsanturated Fat 23.2g|
|Cholesterol 177.8mg||55 %|
|Sodium 1557.2mg||54 %|
|Potassium 2716.8mg||71 %|
|Total Carbohydrate 79.7g||23 %|
|Dietary Fiber 23.1g||92 %|
|Sugars, other 56.6g|
|Protein 58.7g||84 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1663
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