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Vegetarian lasagne

Claire Brookman
  • 120 minutes
  • Serves 4

INGREDIENTS

80 g

Baby spinach

1

Brown onion, medium

800 g

Butternut pumpkin

200 g

Button mushrooms

1

Eggplant, medium

2

Garlic cloves

1 400 gram can

Tomatoes with oregano and basil

2

Zucchini, medium

125 g

Lasagne pasta sheets, dried

2 tbsp

Plain flour

1 1/2 tbsp

Olive oil

30 g

Butter

2 cups

Milk, reduced-fat

1 cup

Mozzarella cheese, reduced-fat grated

1

Medium red capsicum, chopped

1 person Recommend This Recipe