histaminarm

Vegetable Lasagna

This vegetarian and low-histamine vegetable lasagna with carrots and zucchini brings a taste of Bella Italia to your home. Simply delicious!

This recipe is  

  • suitable for a low-histamine diet
  • vegetarian  

Preparation time  

30 minutes + 40 minutes baking time  

Ingredients for 1 casserole dish 

filling 

  • 1 onion (1) 
  • 1 clove of garlic (1) 
  • Olive oil 

Béchamel sauce 

  • ½ liter of milk 
  • 30g butter 
  • 40g spelt flour 
  • Salt 
  • Nutmeg (1) 

Additionally 

  • 300g spelt lasagna sheets 
  • 200g grated mozzarella or young Gouda 

Vegetable lasagna histamine preparation 

  • Wash the zucchini and carrots and cut them into small cubes. 
  • Remove from heat and set aside.  
  • Melt butter in a pot  
  • Quickly stir in the spelt flour to prevent lumps from forming.  
  • Toast lightly while stirring constantly, then slowly stir in the milk.  
  • Season with salt and nutmeg and bring to a boil, stirring constantly.  
  • Remove from the heat and set aside.  
  • Preheat oven to 200°C (top/bottom heat).  
  • Spread some vegetables in a dish greased with olive oil.  
  • Cover with lasagna sheets, then spread more vegetables on top, followed by béchamel sauce.  
  • Continue layering until all ingredients are used up.  
  • Cover the top layer of lasagna sheets with béchamel sauce only, then distribute the grated cheese on top.  
  • Place the dish in the oven and bake for approximately 40 minutes.  
  • Remove from the oven and serve warm.  

Our HistaFood tip  

You can of course also prepare the lasagna with meat. For this, you can sear about 300g of ground beef in a pan with a little olive oil. Then deglaze the meat with our HistaFood organic vegetable sauce .

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1.
Please always consider your individual tolerance.

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