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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963

calories

Calories

My cookbook

easy

Difficulty

20 min.

Preparation

• Ready in 1 hr

Ready in

Nutritions

Fat	44.9 g
Saturated Fat Acids	25.23 g
Protein	30.83 g
Roughage	0.23 g
Sugar added	0 g
Calorie	963

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1 serving contains

Calories	963
Protein/g	30.83
Fat/g	44.9
Saturated fatty acids/g	25.23
Carbohydrates/g	114.72
Added sugar/g	0
Roughage/g	0.23
Cholesterol/mg	110.37
Vitamin A/mg	351.31
Vitamin D/μg	0.86
Vitamin E/mg	1.75
Vitamin B₁/mg	0.63
Vitamin B₂/mg	0.52
Niacin/mg	17.11
Vitamin B₆/mg	0.38
Folate/μg	102.46
Pantothenic acid/mg	1.3
Biotin/μg	0.84
Vitamin B₁₂/μg	0.16
Vitamin C/mg	1.09
Potassium/mg	440.61
Calcium/mg	306.64
Magnesium/mg	199.33
Iron/mg	6.6
Iodine/μg	7.87
Zinc/mg	5.06

Recipe author: EAT SMARTER

Ingredients

Preparation

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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