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Vegetable lasagna with Brändle vita sunflower oil
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For 4 people


250 g lasagne sheets
2 carrots
1/4 celery bulb
1/2 stick leek
2 zucchini
3 beef tomatoes
1/2 bunch parsley
2 onions
2 garlic cloves
4 tablespoons Brändle vita sunflower oil
1/8 l vegetable broth
1 glass white wine
Paprika powder
150 g crème fraîche
250 g Emmental


  1. Pre-cook lasagna sheets until al dente.
  2. Clean and wash vegetables. Peel carrots and celery bulb, cut into sticks or coarsely grate. Cut leek into strips. Halve zucchini lengthwise and cut into slices.
  3. Scald beef tomatoes with boiling water, peel off the skin and dice.
  4. Finely chop the parsley. Peel onions and garlic cloves, dice finely and sauté in hot oil.
  5. Add the parsley and the rest of the vegetables. Pour vegetable broth and wine, season with paprika powder, pepper, salt and a little nutmeg and cook the gan-ze for 12-15 minutes.
  6. Finally, fold in the crème fraîche and season again to taste.
  7. Grate the cheese. Coat four lasagna dishes or sufficiently large casserole dishes with oil.
  8. In the mold, alternately layer the vegetable mixture, some grated cheese and la-sagne leaves. Sprinkle a little more cheese on the top layer of vegetables and bake the lasagna in a preheated oven at 190 °C for 35-40 minutes.

Nutritional values

742.0 kcal(3106.0 kJ) I 31.8 g protein I 43.4 g fat I 55.2 g carbohydrates

Products used

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Figure bottle Brändle vita sunflower oil 750ml

vita sunflower oil

750 ml
3,59 €
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Brändle vita Suppo-Fix 220g can

Suppo fix 220g can

4,00 €
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