Vegetarian Layered Pasta Bake

Name: Vegetarian Layered Pasta Bake
Total time: 2 h 20 min
Yield: 6
Cuisine: European, Italian
Ingredients: 4 tablespoons olive oil; 1 shallot (finely chopped); 2 cloves garlic (finely chopped); 1 large carrot (finely grated); 4 tablespoons tomato puree; 2 tablespoons oregano (chopped); 1 tablespoon thyme (chopped); 0.375 cup Red wine; 2.5 cups chopped tomatoes; 1.333 cups Mushrooms (cep); 3 tablespoons All purpose flour; 0.5 cup Parmesan cheese (grated); 12 ounces Lasagne noodle; 0.875 cup Ricotta cheese; 2.75 cups mozzarella cheese (grated); 6 cups fresh Spinach; 2 egg yolks; 1 tablespoon Corn starch; Nutmeg (freshly grated); salt; freshly ground peppers; 0.5 cup Emmentaler cheese (Swiss cheese); 0.875 cup Crème fraiche

Average: 0 (0 votes)

(0 votes)

Rate recipe

Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

ready in 2 h. 20 min.

Ready in

Calories:

767

calories

Calories

How many calories can I eat?

My cookbook

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	767 kcal	(37 %)
Protein	40.81 g	(42 %)
Fat	48.24 g	(42 %)
Carbohydrates	44.71 g	(30 %)
Sugar added	0 g	(0 %)
Roughage	8.87 g	(30 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	3,625.72 mg	(453,215 %)
Vitamin D	0.15 μg	(1 %)
Vitamin E	7.77 mg	(65 %)
Vitamin B₁	0.45 mg	(45 %)
Vitamin B₂	0.98 mg	(89 %)
Niacin	10.78 mg	(90 %)
Vitamin B₆	0.87 mg	(62 %)
Folate	704.47 μg	(235 %)
Pantothenic acid	1.11 mg	(19 %)
Biotin	6.86 μg	(15 %)
Vitamin B₁₂	0.43 μg	(14 %)
Vitamin C	106.55 mg	(112 %)
Potassium	2,301.05 mg	(58 %)
Calcium	1,133.55 mg	(113 %)
Magnesium	322.58 mg	(108 %)
Iron	11.38 mg	(76 %)
Iodine	15.32 μg	(8 %)
Zinc	3.89 mg	(49 %)
Saturated fatty acids	23.74 g
Cholesterol	161.84 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

servings

Ingredients: 4 tablespoons
olive oil; 1
shallot (finely chopped); 2 cloves
garlic (finely chopped); 1
large carrot (finely grated); 4 tablespoons
tomato puree; 2 tablespoons
oregano (chopped); 1 tablespoon
thyme (chopped); ⅜ cup
Red wine; 2 ½ cups
chopped tomatoes; 1.333 cups
Mushrooms (cep); 3 tablespoons
All purpose flour; ½ cup
Parmesan cheese (grated); 12 ounces
Lasagne noodle

For the spinach mixture: ⅞ cup
Ricotta cheese; 2 ¾ cups
mozzarella cheese (grated); 6 cups
fresh Spinach; 2
egg yolks; 1 tablespoon
Corn starch; Nutmeg (freshly grated); salt; freshly ground peppers; ½ cup
Emmentaler cheese (Swiss cheese); ⅞ cup
Crème fraiche

print shopping list

Preparation steps

Heat the oil in a pan and sweat the shallot and garlic until translucent. Dust with flour and cook briefly. Stir in the tomato puree and then the red wine and stir until smooth. Add the tomatoes, carrots, oregano and thyme.

Clean the mushrooms and cut into pieces. Add to the pan. Simmer gently for 10-15 minutes and season to taste with salt and pepper. Stir in the Parmesan.

Wash and sort the spinach and blanch briefly in boiling, salted water. Drain, refresh in cold water, squeeze out and chop roughly. Mix the spinach with the ricotta, 200 g of grated mozzarella, egg yolks, cornflour, a little nutmeg, salt and pepper. Check the seasoning.

Grease a dish and put a little tomato sauce in the bottom. Spread a layer of lasagne sheets on the tomato sauce, then add half of the spinach mixture and cover with a layer of lasagne. Add another layer of tomato sauce and continue in this way until all the ingredients are used up, finishing with a layer of lasagne.

Mix the remaining grated mozzarella and the Gruyere with the crème fraîche, spread on top of the lasagne and bake in an oven preheated to 180°C (160° fan) | 350F | gas 4 for 30-40 minutes.

Leave to stand in the dish for 5 minutes, then cut into pieces and serve.