Vegetable Lasagne
Saute ground meat and remove from heat.
Add celery, carrot and onion and caramelize
Combine meat and veggie
Add thyme, rosemary, basil, parsley and bay leaf
Stewed/diced tomatoe
Set aside
Make white sauce- butter, flour, milk for 5 minutes
Roast tomatoe then puree
Add nutmeg, pepper and salt
Layer bechamel sauce- pasta, sauce, zuchini, cheese
Pasta, sauce, mushroom, cheese, pasta meat, sauce
pasta, veggie, cheese, pasta, veggie, cheese, sauce, meat, cheese
pasta, sauce cheese
Bake 350 for 20 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 287 | ||
Calories from Fat: 21 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 62.3mg | 19 % | |
Sodium 26.3mg | 1 % | |
Potassium 194.7mg | 5 % | |
Total Carbohydrate 56.4g | 17 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 56.2g | ||
Protein 9.9g | 14 % | |
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: 287
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