Individual Vegetable Lasagnas

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Individual Vegetable Lasagnas
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
668
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories668 kcal(32 %)
Protein20.9 g(21 %)
Fat50 g(43 %)
Carbohydrates34 g(23 %)

Ingredients

for
4
Ingredients
8 Lasagne noodle
salt
200 grams Spinach
1 tablespoon butter
1 pinch Nutmeg
200 grams Beets
200 grams Rutabaga
100 grams Celeriac
2 large carrots
150 grams Parmesan
150 grams Crème fraiche
125 grams Double cream (or heavy cream)
freshly ground pepper
butter (for the ramekins)
Laurel leaf (for garnish)
How healthy are the main ingredients?
SpinachParmesansaltNutmegCeleriaccarrot

Preparation steps

1.

Cook the lasagne sheets in salted water for about 3-4 minutes. Remove each with a slotted spoon, rinse with cold water and spread between paper towels.

2.

Rinse and trim the spinach. Place the dripping wet spinach in a pot and cook until wilted. Place in a colander and drain. Heat the butter with 1 pinch of nutmeg and swirl the spinach in it. Season with salt.

3.

Rinse, peel and trim the vegetables and cut into thin slices. Cook separately in salted water for 8-10 minutes, then drain.

4.

Grate the Parmesan. Stir together the creme fraiche, double cream and Parmesan and season with pepper.

5.

Grease small ramekins about 10 cm (approximately 4 inches) in diameter. Trim the sheets of lasagne to fit the ramekins. Layer the lasagne sheets with vegetables and Parmesan cream, ending with a Parmesan cream layer. Bake in a preheated oven at 200°C (approximately 400°F) (gas mark 3, convection: 180 degrees) for 20-25 minutes. Garnish with laurel leaves and serve.