Easy

Mussel and vegetable lasagne

Name: Mussel and vegetable lasagne
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 180 g Lasagne sheets (9 dry sheets); 250 g Mussels (estimated flesh; buy 1 kg in shells); 9 g Garlic; 300 g Onion; 240 g Leek; 300 g Carrot; 120 g Green pepper; 300 g Tomato; 600 g Milk (600 ml); 50 g Plain flour; 50 g Parmesan cheese (grated); 65 g Extra virgin olive oil (30 g béchamel and 35 g vegetables); 3 g Parsley; 0.3 g Black pepper (to taste); 1 g Salt (to taste)

Total time1 h 35 min Preparation and possible waiting 35 min · Cooking 1 h

Preparation and possible waiting: 35 min · Cooking: 1 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Lasagne sheets, Plain flour. Usual composition; check the label or the dough/sauce recipe: Lasagne sheets. Milk: Ingredient to check: Milk, Parmesan cheese. Molluscs: Ingredient to check: Mussels. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

Rating Not yet rated

Lasagne with mussels, well-softened vegetables and béchamel, topped with a thin layer of cheese.

Jump to steps

35 minpreparation and possible waiting

1 hcooking

4servings

2.666 kcalwhole recipe

666 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 35 min Preparation and possible waiting 35 min · Cooking 1 h

Preparation and possible waiting: 35 min · Cooking: 1 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 1 to 2 hours Home-style

Allergens

View full classification 25 tags

Diet

Pescatarian

Dietary requirements

Nut-freePeanut-freeSoy-freeFish-freeSesame-freeNo added sugar

Dish type

Main coursePasta

Meal

Lunch

Preparation

BakingBoilingSautéingSteaming

Appliances

OvenCasseroleFrying panSteamer

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in calcium

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course · Pasta

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Clean the mussels and discard cracked ones and those that remain open when tapped. Steam in a covered pan with 100 ml water for 3–5 minutes.
Discard unopened ones, remove the shells and chop the flesh. Cook the lasagne sheets according to the packet and drain.
Chop the garlic, onions, trimmed leeks, carrots and green pepper. Soften in 35 g oil for 20 minutes.
Add the chopped tomatoes and cook for another 10 minutes until no loose liquid remains.
Heat the other 30 g oil in a saucepan, stir in the flour for 2 minutes, then gradually whisk in the milk.
Cook for 8–10 minutes, whisking. Season with pepper and salt. Mix half the béchamel with the vegetables and mussels.
Arrange three layers of three pasta sheets with two layers of filling between them in a baking dish. Cover with the remaining béchamel and Parmesan.
Preheat the oven to 180°C. Bake at 180°C for 20 minutes until bubbling; rest for 5 minutes and serve in four portions with parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.