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 %)
Author of this recipe:

Ingredients

for
4
Ingredients
8
200 grams
1 tablespoon
1 pinch
200 grams
200 grams
100 grams
2
large Carrots
150 grams
150 grams
125 grams
Double cream (or heavy cream)
Butter (for the ramekins)
Laurel leaf (for garnish)

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.