Vegetable Lasagne with Mozzarella & Basil

Name: Vegetable Lasagne with Mozzarella & Basil with mascarpone sauce, courgette & carrot
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: 200 g Fresh lasagne sheets; 1 piece Onion; 1 piece Courgette; 1 piece Carrot; 390 g Passata; 2 piece Garlic; 10 g Fresh basil; 25 g Grated Gouda; 50 g Mascarpone; 1 sachet(s) Sicilian-style herb mix; 50 g Shredded mozzarella; 100 milliliters Water for the sauce; 1 tablespoon Olive oil; 1 teaspoon Sugar; to taste Salt and pepper

with mascarpone sauce, courgette & carrot

View our plans

For even tastier lasagne, you can make this recipe the day before you intend to eat it. This way, the sauce will be less runny, and the flavours will be even more intense.

Tags:

Extra Veggies

•Calorie Smart

•Family

•Veggie

Allergens:

Egg

•Wheat

•Milk

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time50 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

100 g

Fresh lasagne sheets

(Contains Egg, Wheat)

½ piece

Onion

½ piece

Courgette

½ piece

Carrot

200 g

Passata

1 piece

Garlic

5 g

Fresh basil

(May be present Celery)

10 g

Grated Gouda

(Contains Milk)

25 g

Mascarpone

(Contains Milk)

½ sachet(s)

Sicilian-style herb mix

25 g

Shredded mozzarella

(Contains Milk)

Not included in your delivery

50 milliliters

Water for the sauce

½ tablespoon

Olive oil

½ teaspoon

Sugar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2929 kJ

Calories700 kcal

Fat27.5 g

Saturated Fat14.9 g

Carbohydrate84.5 g

Sugar22.2 g

Dietary Fiber8.6 g

Protein24.8 g

Salt1.6 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet with Baking Paper

•Casserole

•Oven Dish

Cooking Steps

Preheat the oven to 200°C. Chop the onion and crush or mince the garlic. Thinly slice the courgette.

Transfer the courgette to a parchment-lined baking sheet and drizzle with half of the olive oil. Season with salt and pepper, then roast in the oven for 8 - 10 minutes. Keep the oven on for the lasagne. Finely dice the carrot in the meantime.

Heat the rest of the olive oil in a deep frying pan over medium-high heat. Fry the onion, garlic and carrot for 6 - 7 minutes, seasoning with salt and pepper. Stir in the passata, the sugar, the Sicilian-style herbs and the water for the sauce (see Tip). Allow to simmer for 3 - 4 minutes, then stir in the mascarpone.

Tip: after adding the passata, fill the empty pack with the water (see pantry for amount). Shake well before pouring the water into the pan, so as to easily clean the pack and get all of the passata.

Pour a shallow layer of sauce into an oven dish, then cover this with some of the lasagne sheets. Spread some sauce over the lasagne sheets, then place some courgette slices on top of that. Repeat so as to use all the ingredients, then finish with a layer of sauce. Scatter over the Gouda and the mozzarella.

Bake the lasagne in the oven for 25 - 35 minutes. Finely chop the basil in the meantime.

Let the lasagne rest for 3 minutes before serving. Garnish the lasagne with the basil.