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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

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767

calories

Calories

My cookbook

moderate

Difficulty

1 hr

Preparation

ready in 2 h. 20 min.

Ready in

Nutritions

1 serving contains
(Percentage of daily recommendation)

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

Our nutritional traffic light explained

more nutritions

Vitamin A	3,625.72 mg	(453,215 %)
Vitamin D	0.15 μg	(1 %)	more
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	(73 %)
Folate	704.47 μg	(235 %)	more
Pantothenic acid	1.11 mg	(19 %)
Biotin	6.86 μg	(15 %)	more
Vitamin B₁₂	0.43 μg	(14 %)	more
Vitamin C	106.55 mg	(112 %)
Potassium	2,301.05 mg	(58 %)	more
Calcium	1,133.55 mg	(113 %)	more
Magnesium	322.58 mg	(108 %)	more
Iron	11.38 mg	(76 %)	more
Iodine	15.32 μg	(8 %)	more
Zinc	3.89 mg	(56 %)	more
Saturated fatty acids	23.74 g
Cholesterol	161.84 mg		more

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 6 servings

4 tablespoons

olive oil

shallot (finely chopped)

2 cloves

garlic (finely chopped)

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

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Preparation

Preparation steps

Step 1/6

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.

Step 2/6

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.

Step 3/6

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.

Step 4/6

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.

Step 5/6

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.

Step 6/6

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