Vegetarian Pasta Bake

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Vegetarian Pasta Bake
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
508
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie508 kcal(24 %)
Protein17.26 g(18 %)
Fat30.11 g(26 %)
Carbohydrates46.42 g(31 %)
Sugar added0 g(0 %)
Roughage3.96 g(13 %)
Vitamin A369.51 mg(46,189 %)
Vitamin D1.57 μg(8 %)
Vitamin E1.6 mg(13 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.39 mg(35 %)
Niacin7.32 mg(61 %)
Vitamin B₆0.31 mg(22 %)
Folate63.85 μg(21 %)
Pantothenic acid1.14 mg(19 %)
Biotin6.3 μg(14 %)
Vitamin B₁₂0.65 μg(22 %)
Vitamin C16.2 mg(17 %)
Potassium687.59 mg(17 %)
Calcium360.37 mg(36 %)
Magnesium86.18 mg(29 %)
Iron2.16 mg(14 %)
Iodine24.27 μg(12 %)
Zinc2.28 mg(29 %)
Saturated fatty acids18.01 g
Cholesterol80.88 mg
Author of this recipe:

Ingredients

for
6
Ingredients
18 ounces
2 tablespoons
1
onion (finely chopped)
1 teaspoon
chopped thyme
1
Eggplant (chopped)
12 sheets
½ bunch
Basil (finely chopped)
For the bechamel sauce
¼ cup
½ cup
2 cups
cup
cream (30% fat)
¾ cup

Preparation steps

1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a baking dish.
2.
Pour boiling water over the tomatoes, then skin, quarter, deseed and roughly dice.
3.
Heat the butter in a frying pan and gently cook the onions until softened. Add the aubergines and cook for 5 minutes, then stir in the diced tomatoes. Season to taste with salt and pepper and stir in the thyme.
4.
For the sauce: melt the butter in a pan, stir in the flour and cook for 2 minutes. Gradually stir in the milk. Add the cream and simmer for 5 minutes.
5.
Stir in half the cheese and season with salt and pepper.
6.
Spread a little bechamel sauce on the base of the baking dish. Cover with a layer of lasagne sheets and continue to add layers of vegetables, bechamel sauce and lasagne, with a scattering of basil, until all the ingredients are used. Finish with vegetables and bechamel sauce.
7.
Sprinkle with the remaining cheese and cook for 30-40 minutes, until golden brown.