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Vegetarian Lasagna
Elizabeth Chiñas
Delicious vegetarian lasagna recipe with mushrooms and zucchini. A delightful alternative to traditional meat lasagna.
Reviewed by
Editorial Team of Kiwilimón
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Ingredients
4
Servings
400 grams lasagna pasta, cooked
6 cups button mushrooms, sliced
6 zucchinis, medium slices
200 grams Manchego cheese, (low in fat)
1 tomato, sliced
1/4 sticks margarine, 23 grams
4 tablespoons olive oil
salt
pepper
Preparation
40 mins
0 mins
Low
In a skillet, heat a little olive oil along with the margarine and add the mushrooms.
They are beaten to release water, cover them and cook over medium heat, stirring every 2 minutes to move the juice.
Brush the zucchini with the remaining olive oil and grill them.
Place a cooked lasagna sheet, then a layer of cooked mushrooms, another layer of zucchini, and a slice of cheese.
Repeat the process and finally place the tomato slices on top.
Bake in the oven for 8 minutes at 220 degrees Celsius.
Remove when the cheese is golden brown.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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