Rainbow Lasagne with Sunflower Seed - ”Minced Meat”

1.5 hours

total time

40 minutes

preparation time

625 kcal

calories

Ingredients

ingredients for persons

For the lasagne

  • sweet potato

  • small eggplant(s)

  • parsnips

  • zucchini(s)

  • can(s) of chopped tomatoes

  • tbsp tomato paste

  • tsp dried herbs (e.g. Italian herbs)

  • tsp salt

  • tsp freshly ground pepper

For the sunflower seed “mince”

  • g sunflower seeds

  • tbsp olive oil

  • tsp dried herbs (e.g. 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 eggplant and zucchini thoroughly.

  3. Cut the vegetables into thin slices. You can also use a bread slicer or a grater.

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

  5. Slowly roast the sunflower seeds in a pan without oil over medium heat. Puree finely with olive oil, dried herbs (e.g. Italian herbs), salt and pepper.

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

  7. Brush a baking dish with a little olive oil and place the vegetable slices into the dish, alternating with chopped tomatoes, until the dish is full to the top. Finally, place the sunflower seed “mince” on top of the lasagne.

  8. Bake in the oven for about 40 minutes (in the middle). Cover with aluminum foil or baking paper and bake for a further 20 minutes. If you use baking paper, make sure that the paper is firmly attached so that it does not slip off the pan during baking.

  9. Remove from the oven and serve.

Nutrition Facts

Did you know that our Rainbow Lasagne 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 abundance of nature in every delicious bite.

per serving

Energy

625 kcal

Fat

43 g

Carbohydrates

35 g

of which sugar

13.2 g

Protein

18.6 g

Ingredients

preparation

nutritional values

ingredients for persons

For the lasagne

  • sweet potato

  • small eggplant(s)

  • parsnips

  • zucchini(s)

  • can(s) of chopped tomatoes

  • tbsp tomato paste

  • tsp dried herbs (e.g. Italian herbs)

  • tsp salt

  • tsp freshly ground pepper

For the sunflower seed “mince”

  • g sunflower seeds

  • tbsp olive oil

  • tsp dried herbs (e.g. 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 eggplant and zucchini thoroughly.

  3. Cut the vegetables into thin slices. You can also use a bread slicer or a grater.

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

  5. Slowly roast the sunflower seeds in a pan without oil over medium heat. Puree finely with olive oil, dried herbs (e.g. Italian herbs), salt and pepper.

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

  7. Brush a baking dish with a little olive oil and place the vegetable slices into the dish, alternating with chopped tomatoes, until the dish is full to the top. Finally, place the sunflower seed “mince” on top of the lasagne.

  8. Bake in the oven for about 40 minutes (in the middle). Cover with aluminum foil or baking paper and bake for a further 20 minutes. If you use baking paper, make sure that the paper is firmly attached so that it does not 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 Lasagne 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 abundance of nature in every delicious bite.