Vegetable Pasta Gratin
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
998
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 998 cal. | (48 %) | ||
| Protein | 37.89 g | (39 %) | ||
| Fat | 43.22 g | (37 %) | ||
| Carbohydrates | 126.28 g | (84 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.88 g | (10 %) |
more nutritional values
| Vitamin A | 337.8 mg | (42,225 %) | ||
| Vitamin D | 0.93 μg | (5 %) | ||
| Vitamin E | 3.37 mg | (28 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.63 mg | (57 %) | ||
| Niacin | 19.11 mg | (159 %) | ||
| Vitamin B₆ | 0.67 mg | (48 %) | ||
| Folate | 102.71 μg | (34 %) | ||
| Pantothenic acid | 1.46 mg | (24 %) | ||
| Biotin | 2.09 μg | (5 %) | ||
| Vitamin B₁₂ | 0.57 μg | (19 %) | ||
| Vitamin C | 100.15 mg | (105 %) | ||
| Potassium | 760.15 mg | (19 %) | ||
| Calcium | 533.82 mg | (53 %) | ||
| Magnesium | 222.31 mg | (74 %) | ||
| Iron | 7.49 mg | (50 %) | ||
| Iodine | 18.46 μg | (9 %) | ||
| Zinc | 5.86 mg | (73 %) | ||
| Saturated fatty acids | 18.94 g | |||
| Cholesterol | 86.49 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 yellow Bell pepper (rinsed and chopped)
- 1 green Bell pepper (rinsed and chopped)
- 2 Red Bell pepper (rinsed and chopped)
- 2 chopped garlic cloves
- 5 scallions (rinsed and chopped)
- 1 scoop Mozzarella
- 100 grams finely grated Parmesan
- 150 milliliters milk
- 200 grams Whipped cream
- 50 grams Pastry flour
- salt
- freshly ground peppers
- Nutmeg
- 3 Tbsps vegetable oil
- 2 tsps sweet ground paprika
- 12 Lasagne noodle
Preparation steps
1.
Cook the pasta in plenty of boiling salt water until al dente. Drain well and spread on a kitchen towel.
2.
Mix the milk, cream, flour, cheese and parmesan. Season with salt, pepper and nutmeg.
3.
Saute the garlic and chopped vegetables in hot oil. Pour in a little water, cover and simmer for about 5 minutes. Remove the lid and let the water evaporate. Season with salt, pepper and paprika.
4.
Cool the vegetables slightly and spread on the lasgna noodles. Roll the lasagna sheets and place in a shallow baking dish. Pour in the cream sauce and bake for about 45 minutes at 180°C (approximately 350°F), until golden brown. Remove from the oven and serve.
