Unlike traditional lasagne, this lasagne provides a very healthy amount of fibre and vitamins. The recipe is also well balanced with carbohydrates, fats and proteins – perfect for the whole family!
Ingredients
- 6 sheets organic wheat lasagnes
- 500 g organic tomato and basil sauce
- 1 courgette
- 1 yellow pepper
- 1 handful fresh basil leaves
- 3 cœur de bœuf tomatoes
- 1/2 Eggplant
- 4 tbsp olive oil
- 250 g medium ripe Gruyère
- dried organic oregano
- salt
- pepper
Servings: people
Units:
Instructions
- Preheat the oven to 200°C.
- Soak the 6 lasagne sheets for about 2 minutes in boiling water with 1 tablespoon of olive oil.
- Arrange the 6 sheets of lasagne on a clean kitchen towel and set aside.
- Cut the eggplant, zucchini, tomatoes and pepper into thin slices.
- Place the vegetable slices in a large bowl and mix with 3 tablespoons of olive oil, salt and pepper.
- Place the vegetable slices on a baking tray and grill in the oven for 10 minutes.
- Grate the cheese.
- Using a casserole dish, place a layer of 2 lasagne sheets at the bottom and cover with tomato sauce. Then use the different slices to make a layer of vegetables and then add the cheese.
- Repeat the process twice by adding layers of lasagne sheets, tomato sauce, vegetables and grated swiss cheese.
- Sprinkle with a little oregano, a few basil leaves, some salt and pepper.
- Bake for about 35 minutes.
What do you think?