Open Vegetarian Lasagna

1. Heat oil in frying pan.

2. Fry onions on high heat until caramlised.

3. Heat oven to 200 degrees Celsius.

4. Transfer onions to baking sheet or baking dish with tomatoes and season with salt, pepper.

5. Roast 8 minutes, then add vinegar and brown sugar, roast further 3 minutes.

6. Meanwhile cook lasagne sheets in boiling salted water until soft. Drain well.

7. LAy sheet of lasagne on serving plate. Pile vegetables on top. Cover loosely with second sheet of lasagne, and serve immediately sprinkled with chopped fresh herbs of choice (dill, basil, parsley, chives - whatever!).

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Nutrient	Quantity
Total fats	13.92 g
Protein	4.0068 g
Carbohydrates	305.0851 g
Energy	1318.392 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0128 g
Water	313.301 g
Aspartic acid	0.2912 g
Calcium, Ca	310.49 mg
Lutein + zeaxanthin	12.8 g
Fiber, total dietary	5.44 g
Carotene, beta	3.2 g
Niacin	0.6737 mg
Arginine	0.3328 g
Riboflavin	0.0864 mg
Glutamic acid	0.8256 g
Sodium, Na	97.16 mg
Total lipid (fat)	13.92 g
Manganese, Mn	0.6307 mg
Fructose	9.5421 g
Proline	0.0384 g
Fatty acids, total saturated 16:0	1.2104 g
Fatty acids, total saturated 8:0	0.4488 g
Sucrose	263.208 g
Choline, total	25.8722 mg
Sugars, total	285.157 g
Serine	0.0672 g
Fatty acids, total saturated 10:0	0.5032 g
Fatty acids, total saturated 18:0	0.3936 g
Vitamin B-6	0.4968 mg
Selenium, Se	4.9 g
Ash	2.4759 g
Fatty acids, total saturated 18:1 undifferentiated	1.592 g
Pantothenic acid	0.7566 mg
Phenylalanine	0.08 g
Copper, Cu	0.2623 mg
Betaine	0.595 mg
Thiamin	0.1472 mg
Methionine	0.0064 g
Iron, Fe	2.8549 mg
Carbohydrate, by difference	305.0851 g
Phosphorus, P	109.88 mg
Folate, total	63.55 g
Alanine	0.0672 g
Valine	0.0672 g
Fatty acids, total saturated 18:2 undifferentiated	0.2592 g
Glycine	0.08 g
Glucose (dextrose)	12.4389 g
Fatty acids, total saturated 14:0	2.2432 g
Zinc, Zn	0.6521 mg
Isoleucine	0.0448 g
Fatty acids, total saturated 12:0	6.392 g
Fatty acids, total polyunsaturated	0.272 g
Leucine	0.08 g
Tocotrienol, alpha	0.128 mg
Vitamin A, IU	6.4 IU
Folate, DFE	63.55 g
Tryptophan	0.0448 g
Vitamin C, total ascorbic acid	23.68 mg
Phytosterols	60.92 mg
Fatty acids, total saturated 6:0	0.0272 g
Tyrosine	0.0448 g
Vitamin K (phylloquinone)	4.6392 g
Fatty acids, total saturated	11.2184 g
Histidine	0.0448 g
Fatty acids, total monounsaturated	1.592 g
Threonine	0.0672 g
Folate, food	63.55 g
Vitamin E (alpha-tocopherol)	0.5822 mg
Magnesium, Mg	60.59 mg
Lysine	0.1248 g
Potassium, K	868.79 mg
Cystine	0.0128 g
Fluoride, F	3.52 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Brown sugar	1.25 1/4	1045	269.7475	0
Balsamic vinegar	2 tablespoons	28.16	5.4496	0
Pepper	0	0	0	0
Vegetable oil	1 tablespoon	117.232	0	13.6
red onion	2	128	29.888	0.32
plum tomato	4 halved	0	0	0
herb	0	0	0	0
lasagna pasta	4 sheets	0	0	0