Main courses · Pasta & rice
Vegetarian Lasagna
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM5TM6TM7
Details
- Difficulty
- advanced
- Prep
- 40 min
- Active
- 40 min
- Cook
- 150 min
- Total
- 150 min
- Yield
- 6 portions
Find similar recipes
Select any label to use it as a search filter.
- Category
- Main coursesPasta & rice
- Time
- Over 1 hour
- Nutrition
- High fibre
- Difficulty
- Hard
- unsalted butter
- unsalted butter
- kabocha squash
- 1 lb
- red bell pepper
- 6 oz
- cauliflower
- 1 lb
- olive oil
- 2 oz
- salt
- 0.8 tsp
- Parmesan cheese
- 2 oz
- garlic
- 3 cloves
- extra virgin olive oil
- 1 oz
- crushed tomatoes
- 1 cans
- fresh oregano
- 1 tbsp
- unsalted butter
- 2 oz
- whole milk
- 1.1 lb
- unsalted butter
- 2 oz
- all-purpose flour
- 2 oz
- ground nutmeg
- 0.1 tsp
- salt
- 0.5 tsp
- freshly ground black pepper
- 0.5 tsp
- ricotta cheese
- 5 oz
- dried lasagna noodles
- 13 sheets
- zucchini
- 10 oz
- carrot
- 6 oz
- portobello mushrooms
- 12 oz
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 21 g
- Energy
- 2,991.6 kJ
- Calories
- 715 kcal
- Fat
- 40 g
- Fibre
- 8 g
- Carbohydrates
- 75 g