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Rainbow lasagna with sunflower seeds - “minced”

1.5h

Total time

40min

Preparation time

625 kcal

Calories

Ingredients

ingredients for persons

For the lasagna: 1 sweet potato

  • small eggplant

  • parsnips

  • zucchini

  • can diced tomatoes

  • tbsp tomato paste

  • tsp dried herbs (z.B. Italian herbs)

  • tsp salt

  • tsp freshly ground pepper

For the sunflower seed “mince”: 200 g sunflower seeds

  • tbsp olive oil

  • tsp dried herbs (z.B. Italian herbs

  • tsp salt

  • tsp freshly ground pepper

preparation

Casserole dish (approx. 29cm wide)

  1. Peel the sweet potato and parsnips with a vegetable peeler.

  2. Wash the aubergine and zucchini thoroughly.

  3. Slice the vegetables into thin slices. A bread slicer or a grater can also be used.

  4. Season diced tomatoes with tomato paste, dried herbs, a little salt and pepper.

  5. Slowly toast sunflower seeds in a pan without oil over medium heat. Add olive oil and dried herbs (z.B. Finely puree (Italian herbs), salt and pepper.

  6. Preheat oven to 180°C fan-forced (200°C top-bottom heat).

  7. Grease a casserole dish with a little olive oil and arrange the vegetable slices and diced tomatoes alternately in the dish until it is filled to the top. Finally, top the lasagna with the sunflower seed "mince".

  8. Bake in the oven for approximately 40 minutes (in the middle). Cover with aluminum foil or parchment paper and bake for another 20 minutes. If using parchment paper, ensure it is securely attached so it doesn't slip off the pan during baking.

  9. Remove from the oven and serve.

Ingredients

Preparation

Nutritional values

ingredients for persons

For the lasagna: 1 sweet potato

  • small eggplant

  • parsnips

  • zucchini

  • can diced tomatoes

  • tbsp tomato paste

  • tsp dried herbs (z.B. Italian herbs)

  • tsp salt

  • tsp freshly ground pepper

For the sunflower seed “mince”: 200 g sunflower seeds

  • tbsp olive oil

  • tsp dried herbs (z.B. Italian herbs

  • tsp salt

  • tsp freshly ground pepper

preparation

Casserole dish (approx. 29cm wide)

  1. Peel the sweet potato and parsnips with a vegetable peeler.

  2. Wash the aubergine and zucchini thoroughly.

  3. Slice the vegetables into thin slices. A bread slicer or a grater can also be used.

  4. Season diced tomatoes with tomato paste, dried herbs, a little salt and pepper.

  5. Slowly toast sunflower seeds in a pan without oil over medium heat. Add olive oil and dried herbs (z.B. Finely puree (Italian herbs), salt and pepper.

  6. Preheat oven to 180°C fan-forced (200°C top-bottom heat).

  7. Grease a casserole dish with a little olive oil and arrange the vegetable slices and diced tomatoes alternately in the dish until it is filled to the top. Finally, top the lasagna with the sunflower seed "mince".

  8. Bake in the oven for approximately 40 minutes (in the middle). Cover with aluminum foil or parchment paper and bake for another 20 minutes. If using parchment paper, ensure it is securely attached so it doesn't slip off the pan during baking.

  9. Remove from the oven and serve.

per serving

Energy

625 kcal

Fat

43 g

Carbohydrates

35 g

of which sugar

13.2 g

Protein

18.6 g

Nutrition Facts

Did you know that our Rainbow Lasagna combines a wealth of nutrients and colors? The variety of sweet potatoes, eggplants and zucchini brings valuable fiber, vitamins and minerals to the plate. Combined with sunflower seeds for plant-based protein and healthy fats. Discover the flavor and bounty of nature in every delicious bite.