Vegetable and Fava Bean Lasagne

Vegetable and Fava Bean Lasagne
6 portions
9 lasagne sheets
  Vegetable – fava bean sauce
1 (400 g) zucchini
  pinch of salt
1 sweet red pepper
1 sweet yellow pepper
1 onion
2 garlic gloves
1 tablespoon olive oil
1 can (400 g) chopped tomatoes
2 dl water
3 tablespoons tomato puree
2 dl Textured Faba Bean Mix
  pinch of sugar, salt and crushed black pepper
1/2 dl chopped fresh basil
  Cheese sauce
250 g ricotta cheese
3–4 dl milk
2 dl grated cheese


Cut the zucchini diagonally into half a centimetre thick slices. Spread on a cutting board and sprinkle with salt. Allow the liquid to remove for 15 minutes. Dry the slices with paper towel. Cut the sweet peppers in half and remove the stems and cores. Cut into large chunks. Peel and chop the onion and garlic gloves. Sauté the onions for a while with oil in a pan. Add the chopped tomatoes. Rinse the can with water and pour into the pan. Add tomato puree, sweet pepper chunks and fava bean mix. Season the sauce and stir in the chopped basil. Soften the ricotta cheese together with milk. Stir in half of the grated cheese.
First spread a layer of vegetable sauce in a lasagne dish, add zucchini slices and cheese sauce on top. Cover with lasagne sheets. Repeat two similar layers finishing at the top with cheese sauce. Press a little bit so that all lasagne sheets are completely covered. If necessary pour some milk on top. Sprinkle with the rest of the grated cheese. Bake in the centre of the oven, 175 Co, for about 45 minutes. Allow to rest for a while under a foil before serving.

Nutritional information:
  / dose (360 g) / 100 g
Energy 1598 kJ
382 kcal
443 kJ
106 kcal
Fat 14,7 g 4,1 g
 Of which saturates 7,5 g 2,1 g
Carbohydrates 36,5 g 10,1 g
 Of which sugars 14,2 g 4,0 g
Fibre 5,8 g 1,6 g
Protein 23,2 g 6,4 g
Salt 2,3 g 0,6 g