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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 cups white wine; 0.875 cups chicken stock; 0.875 cups 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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Difficulty:	easy
Preparation:	20 min
Ready in:	60 min

Vegetable

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	963 kcal	(48%)
Protein	31 g	(62%)
Fat	45 g	(56%)
Carbohydrates	115 g	(44%)
Added Sugar	0 g	(0%)
Roughage	0 g	(0%)
Vitamin A	351.31 µg	(44%)
Vitamin D	0.86 µg	(17%)
Vitamin E	1.75 mg	(15%)
Vitamin B1	0.63 mg	(57%)
Vitamin B2	0.52 mg	(37%)
Niacin	17.11 mg	(107%)
Vitamin B6	0.38 mg	(27%)
Folate	102.46 µg	(51%)
Pantothenic Acid	1.3 mg	(22%)
Biotin	0.84 µg	(2%)
Vitamin B12	0.16 µg	(6%)
Vitamin C	1.09 mg	(1%)
Potassium	440.61 mg	(22%)
Calcium	306.64 mg	(38%)
Magnesium	199.33 mg	(53%)
Iron	6.6 mg	(47%)
Iodine	7.87 µg	(5%)
Zinc	5.06 mg	(51%)
Saturates	25 g
Uric Acid	0 g
Cholesterol	110.37 mg

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Ingredients

For servings

12	Lasagne noodle pre-cooked
2 bunches	green Asparagus
1	shallots finely chopped
4 tablespoons	butter
4 tablespoons	All purpose flour
⅜ cups	white wine
⅞ cups	chicken stock
⅞ cups	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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Directions

1 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.

2 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.

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

4 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.

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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