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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