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Vegetable lasagna

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Vegetable lasagna


  • Preheat oven to 180* C (350* F) Fan.
  • Place a pan over high heat and let it get hot.
  • Chop the aubergines into 0.5 cm slices and place in a bowl.
  • Add salt, pepper, 2-3 tablespoons olive oil, thyme and oregano. Toss to coat.
  • Add them to a baking pan in layers. Bake for 2-3 minutes on both sides, until golden.
  • When ready, transfer to a bowl and set aside.
  • Place the same pan over heat.
  • Chop the zucchini into 0.5 cm slices and place in a bowl.
  • Add salt, pepper, 2-3 tablespoons olive oil, thyme and oregano. Toss to coat.
  • Spread them out in a pan and cook for 2-3 minutes on both sides, until golden.
  • Transfer to the bowl with the aubergines.
  • Chop the tomatoes into 0.5 cm slices. Add 1 tablespoon olive oil, salt and pepper.
  • Transfer to the bowl with the vegetables.
  • Place the same pan over heat and add 1 tablespoon of olive oil.
  • Finely chop the spring onions and garlic. Add them to the pan.
  • Add the spinach and sauté for 2 minutes until they wilt.
  • When ready, remove from heat and set aside.
  • Brush an ovenproof baking dish with 1 tablespoon olive oil and spread 7 sheets of lasagna.
  • Over them, spread 1 layer of tomatoes, 1 layer of aubergines, 1 layer of zucchini and 1/3 of the spinach.
  • Sprinkle with 1 tablespoon mint, 1 tablespoon dill, 100 g feta and 70 g gruyere.
  • Repeat the same process another 2 times. You should have 3 layers of lasagna sheets, vegetables, herbs and cheese.
  • Before adding the final layer of cheese, drizzle with the juices leftover from the vegetables in the bowl.
  • Cover with a sheet of parchment and then with a sheet of aluminum foil.
  • Bake for 40 minutes, remove coverings and bake again for 10-15 minutes, until golden.
  • When ready, remove from oven and allow to cool for 20 minutes.
  • Serve with mint leaves, 1 tablespoon of olive oil and pepper.
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Nutrition information per portion

Calories (kcal)
28 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
34 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
65 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
24 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
13 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
40 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
34 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
32 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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