Green vegetable pasta bake 

Green vegetable pasta bake
963 kcal


Preparation:20 min
Ready in:60 min
1 serving contains (Percentage of daily recommendation)
Calories963 kcal(48%)
Protein31 g(62%)
Fat45 g(56%)
Carbohydrates115 g(44%)
Added Sugar0 g(0%)
Roughage0 g(0%)

Recipe Development: EAT SMARTER


For servings

12Lasagne noodle pre-cooked
2 bunchesgreen Asparagus
1shallots finely chopped
4 tablespoonsbutter
4 tablespoonsAll purpose flour
⅜ cupswhite wine
⅞ cupschicken stock
⅞ cupscream
2 tablespoonsCrème fraiche
2 tablespoonsParmesan cheese freshly grated
3mozzarella cheese
freshly ground peppers
Nutmeg freshly grated


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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