Mediterranean style lasagne au gratin
easy
75 mins
75 mins
Ingredients
- 16 Lasagne plates (16 g each)
- 7-10 Tbsp Salt
- 2 Courgettes (about 200 g each)
- 1 Onion
- 2 Garlic cloves
- 3 Branches of rosemary
- 1 collar Thyme
- 1 TABLESPOON Olive oil
- 1000 g strained tomatoes
- 80 g green olives without stone
- 1 can(s) (425 ml, 240 g) Artichoke Hearts
- 7-10 Tbsp black pepper
- 10 g Butter or margarine
- 20 g Flour
- 150 ml low-fat milk
- 200 ml Vegetable broth (instant)
- 30 g grated gouda cheese
- 7-10 Tbsp Grease
Directions
- 1
Pre-boil the lasagne plates in boiling salted water for 4-5 minutes, drain. Wash, clean and dice the zucchini. Peel onion and garlic, dice finely. Add some rosemary to the S
- 2
Fry the onion and garlic in hot oil. Add zucchini and herbs and steam briefly. Add the strained tomatoes and let it boil down a bit. Cut olives into slices. Dice artichoke hearts.
- 3
Add both to the sauce. Season to taste with salt and pepper. Put some filling in the middle of the lasagne plates, place a short end on top and roll up. Heat the fat in a saucepan and sauté the flour in it.
- 4
Add milk and stock while stirring and boil thoroughly. Season to taste with salt and pepper. Place the lasagne rolls, remaining vegetable sauce and béchamel sauce in a greased casserole dish. Sprinkle with cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes.
- 5
Garnish with set aside rosemary.
Nutrition Facts
510 kcal
73 g
12 g
21 g
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