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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 cups Red wine; 2.5 cups chopped tomatoes; 1.333 cups Mushrooms (cep); 3 tablespoons All purpose flour; 0.5 cups Parmesan cheese grated; 12 ounces Lasagne noodle; 0.875 cups 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 cups Emmentaler cheese (Swiss cheese); 0.875 cups Crème fraiche

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Difficulty:	moderate
Preparation:	60 min
Ready in:	140 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	767 kcal	(38%)
Protein	41 g	(82%)
Fat	48 g	(60%)
Carbohydrates	45 g	(17%)
Added Sugar	0 g	(0%)
Roughage	9 g	(30%)
Vitamin A	3625.72 µg	(453%)
Vitamin D	0.15 µg	(3%)
Vitamin E	7.77 mg	(65%)
Vitamin B1	0.45 mg	(41%)
Vitamin B2	0.98 mg	(70%)
Niacin	10.78 mg	(67%)
Vitamin B6	0.87 mg	(62%)
Folate	704.47 µg	(352%)
Pantothenic Acid	1.11 mg	(19%)
Biotin	6.86 µg	(14%)
Vitamin B12	0.43 µg	(17%)
Vitamin C	106.55 mg	(133%)
Potassium	2301.05 mg	(115%)
Calcium	1133.55 mg	(142%)
Magnesium	322.58 mg	(86%)
Iron	11.38 mg	(81%)
Iodine	15.32 µg	(10%)
Zinc	3.89 mg	(39%)
Saturates	24 g
Uric Acid	0 g
Cholesterol	161.84 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

6 tablespoons	olive oil
1 ½	shallots finely chopped
3 cloves	garlic finely chopped
1 ½	large carrots finely grated
6 tablespoons	tomato puree
3 tablespoons	oregano chopped
1 ½ tablespoons	thyme chopped
0.56 cups	Red wine
3 ¾ cups	chopped tomatoes
2 cups	Mushrooms (cep)
4 ½ tablespoons	All purpose flour
¾ cups	Parmesan cheese grated
18 ounces	Lasagne noodle

For the spinach mixture

1.31 cups	Ricotta cheese
4 ⅛ cups	mozzarella cheese grated
9 cups	fresh Spinach
3	egg yolks
1 ½ tablespoons	Corn starch
	Nutmeg freshly grated
	salt
	freshly ground peppers
¾ cups	Emmentaler cheese (Swiss cheese)
1.31 cups	Crème fraiche

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Vegetarian Layered Pasta Bake

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Directions

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.

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