Green Vegetable Pasta Bake

Name: Green Vegetable Pasta Bake
Total time: 1 h
Yield: 4
Ingredients: 12 Lasagne noodle (pre-cooked); 2 bunches green Asparagus; 1 shallot (finely chopped); 4 tablespoons butter; 4 tablespoons All purpose flour; 0.375 cup white wine; 0.875 cup chicken stock; 0.875 cup cream; 2 tablespoons Crème fraiche; 2 tablespoons Parmesan cheese (freshly grated); 3 mozzarella cheese; salt; freshly ground peppers; Nutmeg (freshly grated)

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Recipe author: EAT SMARTER

My cookbook

963

calories

Calories

20 min.

Preparation

1 hr

Ready in

easy

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Ingredients

for 4 servings

Lasagne noodle (pre-cooked)

2 bunches

green Asparagus

shallot (finely chopped)

4 tablespoons

4 tablespoons

⅜ cup

⅞ cup

⅞ cup

2 tablespoons

2 tablespoons

Parmesan cheese (freshly grated)

mozzarella cheese

salt

freshly ground peppers

Nutmeg (freshly grated)

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Preparation steps

Step 1/5

Wash the asparagus and peel the lower third. Blanch the asparagus by placing it in boiling, salted water for ca. 5 minutes and then into cold water. Drain the asparagus.

Step 2/5

Peel and finely chop the shallots. Fry in a little butter until soft. Add the flour and stir well before slowly pouring in the white wine. Simmer for a couple of minutes and reduce a little.

Step 3/5

Stir in the chicken stock and the cream. Allow to thicken before adding the creme fraiche. Season with salt, freshly milled pepper and nutmeg.

Step 4/5

Pour some of the sauce into an ovenproof lasagne dish (ca. 20 x 20 cm). Place a layer of lasagne sheets on top, followed by some asparagus and a little of the sauce. Cover with freshly grated parmesan and repeat the process. Cover with the remaining lasagne sheets.

Step 5/5

Cut the mozzarella into slices and place on top of the lasagne sheets. Bake in a preheated oven at 200°C | 400F | gas 6 for 20-25 minutes until golden brown.

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