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It doesn’t always have to be meat: especially not with this delicious vegetable lasagna! In this post, I’ll show you how to prepare a vegetarian lasagna that competes with meat lasagna. The filling consists of caramelized carrots with leeks and tomatoes. A homemade b\u00e9chamel and the crunchy lid made of mozzarella round off this delicious lasagna perfectly. Here are the details: <\/p>\n\n\n\n

\"Vegetable<\/figure>\n\n\n\n

Lasagne is a popular casserole dish, especially with Italians around the corner or on a cooking evening for two. The problem with original Italian lasagna: It is so powerful that you hardly dare to eat a second piece. With this recipe for a vegetable lasagna, I’ll show you how you don’t have to do without lasagna and can even eat more than one piece of it. <\/p>\n\n\n\n

For this filling of the vegetable lasagna you need a large bunch of carrots, a stick of leek, an onion, fresh garlic, some cane sugar, vegetable broth and chopped tomatoes as well as fresh spices and herbs. That means in plain language: No fatty meat, but fresh and healthy ingredients. No wonder that a piece of this lasagna has just 260 calories! Even though there is a spicy bechamel under the crunchy mozzarella. That’s why I recommend adding a small side salad to the lasagna, such as Lamb’s lettuce<\/a> to reach. This is the perfect way to round off your dish. And now I just say: Let’s go for the vegetables!
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Nutritional information per serving of vegetable lasagna (200g)<\/h2>\n\n\n\n

Calories: 441 – Protein: 16g – Fat: 7g – Carbs: 39g<\/p>\n\n\n\n\n

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Vegetable lasagna with carrots, leeks and bechamel<\/h4>\n
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<\/i> 17\/02\/2019<\/div>\n
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