Country Vegetable Pasta Bake

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Country Vegetable Pasta Bake
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
841
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie841 kcal(40 %)
Protein33.74 g(34 %)
Fat26.76 g(23 %)
Carbohydrates128.87 g(86 %)
Sugar added1.05 g(4 %)
Roughage7.28 g(24 %)
Vitamin A241.23 mg(30,154 %)
Vitamin D0.02 μg(0 %)
Vitamin E2.45 mg(20 %)
Vitamin B₁0.72 mg(72 %)
Vitamin B₂0.51 mg(46 %)
Niacin18.59 mg(155 %)
Vitamin B₆0.78 mg(56 %)
Folate150.25 μg(50 %)
Pantothenic acid1.68 mg(28 %)
Biotin7.87 μg(17 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C61.41 mg(65 %)
Potassium1,287.47 mg(32 %)
Calcium353.96 mg(35 %)
Magnesium243.63 mg(81 %)
Iron7.2 mg(48 %)
Iodine1.05 μg(1 %)
Zinc5.57 mg(70 %)
Saturated fatty acids9.8 g
Cholesterol33.47 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
onion (finely chopped)
2 cloves
garlic (finely chopped)
2 tablespoons
1
small Eggplant (diced)
1
zucchini (diced)
1
red pepper (sliced)
3.333 cups
tomatoes (diced)
2 cups
canned tomatoes
1 tablespoon
1 teaspoon
12
1 cup
2 tablespoons
2 tablespoons
butter (chopped)

Preparation steps

1.
Fry the onion and garlic in hot oil. Add the aubergine, courgette and pepper and fry for a few minutes.
2.
Stir in the fresh tomatoes and the tinned tomatoes and simmer for another 10 minutes.
3.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
4.
Season the sauce with salt, ground black pepper, 1 tbsp herbs, balsamic vinegar and sugar.
5.
Spread a little of the sauce on the bottom of a baking dish and cover with lasagne sheets. Place a quarter of the vegetable sauce on top and cover with another layer of lasagne. Continue layering the ingredients in this way. Finish with lasagne sheets and top with the mozzarella and the Parmesan.
6.
Season with herbs and place the butter on top. Bake for around 35 minutes until golden brown.