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Green Vegetable Pasta Bake

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Green Vegetable Pasta Bake
963
calories
Calories
0
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easy
Difficulty
20 min.
Preparation
 • Ready in 1 hr
Ready in
Nutritions
Fat44.9 g
Saturated Fat Acids25.23 g
Protein30.83 g
Roughage0.23 g
Sugar added0 g
Calorie963
1 serving contains
Calories963
Protein/g30.83
Fat/g44.9
Saturated fatty acids/g25.23
Carbohydrates/g114.72
Added sugar/g0
Roughage/g0.23
Cholesterol/mg110.37
Vitamin A/mg351.31
Vitamin D/μg0.86
Vitamin E/mg1.75
Vitamin B₁/mg0.63
Vitamin B₂/mg0.52
Niacin/mg17.11
Vitamin B₆/mg0.38
Folate/μg102.46
Pantothenic acid/mg1.3
Biotin/μg0.84
Vitamin B₁₂/μg0.16
Vitamin C/mg1.09
Potassium/mg440.61
Calcium/mg306.64
Magnesium/mg199.33
Iron/mg6.6
Iodine/μg7.87
Zinc/mg5.06

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
12
Lasagne noodle (pre-cooked)
2 bunches
green Asparagus
1
shallot (finely chopped)
4 tablespoons
4 tablespoons
cup
cup
cup
2 tablespoons
2 tablespoons
Parmesan cheese (freshly grated)
3
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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