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Rainbow Lasagna 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

Baking 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 for this.

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

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

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

  7. Brush a baking dish with a little olive oil and layer the vegetable slices alternately with diced tomatoes in the dish until it is filled to the top. Finally, spread the sunflower seed “mince” over the lasagna.

  8. Bake in the oven for about 40 minutes (middle rack). Cover with aluminum foil or parchment paper and bake for another 20 minutes. If using parchment paper, make sure it is well secured so it doesn’t slip off the dish while baking.

  9. Remove from the oven and serve.

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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

favorite dishes

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Ayurvedic apple compote & porridge

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Peach Frosé

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Preparation

Baking 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 for this.

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

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

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

  7. Brush a baking dish with a little olive oil and layer the vegetable slices alternately with diced tomatoes in the dish until it is filled to the top. Finally, spread the sunflower seed “mince” over the lasagna.

  8. Bake in the oven for about 40 minutes (middle rack). Cover with aluminum foil or parchment paper and bake for another 20 minutes. If using parchment paper, make sure it is well secured so it doesn’t slip off the dish while baking.

  9. Remove from the oven and serve.

favorite dishes

mybacs

recipes

Ayurvedic apple compote & porridge

mybacs

recipes

Peach Frosé

mybacs

recipes

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.