Rye Vegetable Lasagna
recipe

A delicious rye vegetable lasagna combining tasty vegetables and soft goat cheese. Perfect for vegetarians!
Preparation Time: 1 hour
Serving Size: 4-6 servings

Ingredients

- 1 large eggplant
- 200 g light goat cheese (10% fat)
- 2 cans crushed tomatoes
- 2 tbsp canola oil
- Salad leaves
- Whole grain rye bread
- 0.25 tsp black pepper
- 0.3 dl skim milk
- 1 red onion
- 0.25 tsp salt
- 1 tbsp balsamic vinegar
- Whole grain lasagna sheets
- 2 garlic cloves
- 2 tbsp fresh basil
- 4 tbsp margarine (40% fat)

Instructions

1. Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
2. Slice the eggplant and sprinkle with salt. Let it sit for a while to draw out excess moisture.
3. Peel and finely chop the red onion and garlic cloves.
4. Heat the canola oil in a pan and sauté the red onion and garlic until soft.
5. Add the crushed tomatoes, balsamic vinegar, black pepper, and milk to the pan. Let it simmer on low heat for about 10 minutes.
6. Fry the eggplant slices separately in margarine until golden brown.
7. Assemble the lasagna in layers: Start with a layer of tomato sauce at the bottom of a baking dish, followed by a layer of whole grain lasagna sheets, eggplant slices, and goat cheese. Repeat the layers until all ingredients are used, finishing with goat cheese on top.
8. Cover the dish with foil and bake in the oven for about 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is beautifully golden brown.
9. Let the lasagna rest for a moment before serving. Serve with salad and enjoy!

Nutritional Information (per serving)

- Energy: 320 kcal
- Protein: 14 g
- Carbohydrates: 30 g
- Fat: 15 g
- Fiber: 5 g

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