Vegetarian vegetable lasagne
Preparation time
10 min
Cooking time
5 min
Dietary preference
Vegetarian
Difficulty
Normal
Region
Campania
Servings
4
In this recipe
Preparation method
- Preheat the oven to 225 °C. Chop the onion and dice the winter carrot, courgette and pepper. Slice the gorgonzola.
- Heat the Bertolli olive oil in a wok and stir-fry the vegetables in it over high heat for 3-4 minutes. Spoon the Bertolli pasta sauce pecorino
- Spread some of the vegetable sauce over the bottom of a greased lasagne dish. Lay a layer of lasagne sheets on top. Spread half the sauce and half the gorgonzola on top.
- Repeat the last 3 steps again. Cover the dish with a final layer of lasagne. Pour the Finesse for cooking over this and sprinkle the Parmesan cheese over the cream.
- Bake the lasagne in the oven for 20 to 25 minutes until golden brown and cooked through. Serve this delicious vegetarian vegetable lasagne.
Ingredients
- 1 large onion
- 1 winter carrot
- 1 courgette
- 1 red pepper
- 200 g Gorgonzola
- 3 tbsp Bertolli olive oil classico
- 1 Bertolli Pecorino pasta sauce in jar à 400 g
- 9 lasagne verdi sheets
- 100 ml Blue Band Finesse for Cooking
- 50 g grated parmesan cheese
View the nutritional value
| Energy | 593 kJ (142 kcal) |
| Protein | 22,3 g |
| Carbohydrates | 41,6 g |
| Sugar | 11,7 g |
| Fibre | 4,8 g |
| Fat | 36,5 g |
| Saturated fat | 16,7 g |
| Salt | 1,30 g |
