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Prep Time25 Minutes
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Cook Time65 Minutes
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Serving4
PREPARATION
Preheat the oven to 170 degrees Celsius (upper/lower heat).
Peel the onion, garlic and carrots, halve the peppers and remove the seeds. Roughly chop the vegetables. Heat the oil in a pan, fry the onion and garlic until golden brown. Add the carrots and peppers and fry briefly, then add the tomato purée, season and cook for 20 minutes until soft. Remove the bay leaf. Then purée the sauce. Arrange the lasagne sheets in a baking dish and cover with half of the tomato sauce and half of the béchamel sauce. Then add another layer of lasagne sheets, tomato sauce and béchamel sauce. Cover the baking dish with aluminium foil and bake in the oven for approx. 30 minutes. Cut the mozzarella into thin slices. Remove the aluminium foil and sprinkle the mozzarella on top. Switch the oven to fan grill and bake for another 10-15 minutes.
- PKU Exchange
50 mg exchange (IT,UK)
35
25 mg exchange (DK)
17
20 mg exchange (FR,PT)
14
How many grams of recipe should I take to get 1 PKU Exchange depending on the exchange system I use
Ingredients
Lasagne with béchamel sauce
Nutrition
per serving:
- Daily Value*
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Kcal: 415
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Protein: 10,5 g
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Fibre: 5,4 g
