Composition / ingredients
Step-by-step cooking
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Boil the lasagna leaves in salted water for 10 minutes. Put the boiled leaves on a grid or grate to dry them.
Wash the vegetables and bake them in the oven at 200 degrees for 20-25 minutes.
Peel the vegetables and cut them into small cubes.
Grate the cheese.
Cut the tomatoes into several circles.
Chop the remaining tomatoes.
Mix the mass of baked vegetables, season with salt and pepper.
Cover the deep form with two sheets of lasagna, put half of the mass of baked vegetables on top.
Then lay out the lasagna leaves. Put the chopped tomatoes on them. Add salt and pepper.
Then lay out the lasagna. For her - the remaining mass of vegetables.
Then lay out the lasagna leaves. Pour out all the cheese.
Put tomato slices on top and garnish the lasagna with rosemary sprigs.
Bake lasagna for 25-30 minutes in a preheated 180 degree oven.
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Eggplant - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Rosemary - 131 kcal/100g
- Onion - 41 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Lasagna sheets - 337 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- Mozzarella - 280 kcal/100g
