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🍽️ Vegetable Lasagna with Peas

833 kcal · 30 min · 4 servings

Ingredients

• 1 stalk leek (250 g)
• 2 carrots
• 500 g peas (frozen)
• 500 g tomatoes
• 3 tbsp olive oil
• salt
• pepper
• 250 g mozzarella (2 balls mozzarella)
• 100 g parmesan
• 250 ml milk (3.5% fat)
• 1 egg
• nutmeg
• 350 g whole wheat lasagna sheets

Instructions

1. 1. Wash the leek and cut it into rings.
2. 2. Wash the carrots and cut them into small cubes.
3. 3. Thaw the peas.
4. 4. Wash the tomatoes and cut them into pieces.
5. 5. Heat the oil in a pot.
6. 6. Sauté the prepared vegetables for 5 minutes over medium heat.
7. 7. Stir the vegetables occasionally.
8. 8. Season the vegetables with salt and pepper.
9. 9. Cut the mozzarella into cubes.
10. 10. Grate the parmesan.
11. 11. Whisk the milk with the egg.
12. 12. Mix the parmesan into the milk-egg mixture.
13. 13. Season the milk-egg mixture with salt, pepper and nutmeg.
14. 14. Layer the lasagne sheets alternately with the vegetables and the mozzarella in the dish.
15. 15. Finish with lasagne sheets.
16. 16. Pour the egg milk over everything.
17. 17. Place the lasagna in the cold oven.
18. 18. Bake at 200 °C (convection: 180 °C; gas: level 3-4) for 45 minutes until golden brown.

Nutrition per serving

• kcal: 833
• Protein: 46 g · Fett/Fat: 35 g · Carbs: 82 g