Vegetarian Layered Pasta Bake
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
767
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
6
- 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 (grated)
- 12 ounces Lasagne noodle
- For the spinach mixture
- ⅞ cup Ricotta cheese
- 2 ¾ cups Mozzarella (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
Preparation steps
1.
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.
2.
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.
3.
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.
4.
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.
5.
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.
6.
Leave to stand in the dish for 5 minutes, then cut into pieces and serve.
