Vegetarian Pasta Bake with Pepitas

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Average: 5 (2 votes)
(2 votes)
Vegetarian Pasta Bake with Pepitas
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Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
550
calories
Calories

Healthy, because

Even smarter

Nutritional values

While this is a higher-calorie dish, the tomatoes add plenty of vitamins and antioxidats while the zucchini adds valuable minerals such as calcium, iron and magnesium.

Before serving, sprinkle some parmesean cheese on top and broil for a few minutes to add a beautiful, golden crust to this dish.

1 serving contains
(Percentage of daily recommendation)
Calorie550 kcal(26 %)
Protein19.79 g(20 %)
Fat31.68 g(27 %)
Carbohydrates52.78 g(35 %)
Sugar added0 g(0 %)
Roughage4.69 g(16 %)
Vitamin A305.92 mg(38,240 %)
Vitamin D2.02 μg(10 %)
Vitamin E1.39 mg(12 %)
Vitamin B₁0.36 mg(36 %)
Vitamin B₂0.6 mg(55 %)
Niacin7.65 mg(64 %)
Vitamin B₆0.62 mg(44 %)
Folate98.8 μg(33 %)
Pantothenic acid1.41 mg(24 %)
Biotin8.79 μg(20 %)
Vitamin B₁₂0.78 μg(26 %)
Vitamin C56.35 mg(59 %)
Potassium1,150.08 mg(29 %)
Calcium406.25 mg(41 %)
Magnesium118.16 mg(39 %)
Iron3.82 mg(25 %)
Iodine36.27 μg(18 %)
Zinc2.82 mg(35 %)
Saturated fatty acids11.97 g
Cholesterol45.23 mg

Ingredients

for
4
For the filling
4
zucchini (sliced)
16 ounces
red and yellow Cherry tomatoes (halved)
1
large onion (finely chopped)
2 cloves
garlic (crushed)
2 tablespoons
chopped thyme
3 tablespoons
0.333 cup
freshly ground Black pepper
For the sauce
2 ¼ tablespoons
cup
2 ½ cups
1
¼ teaspoon
grated Nutmeg
3 tablespoons
salt (to taste)
peppers (to taste)
9 sheets
For the topping
2 tablespoons
How healthy are the main ingredients?
zucchinioniongarlicthymeolive oilsalt

Preparation steps

1.

For the filling: Preheat the oven to 400°F.

2.
Put the vegetables and garlic in a roasting tin (reserve a few tomato halves for the topping) and add the thyme and oil. Toss well together until the vegetables are coated in oil. Cook for 20-25 minutes until tender. Remove from the oven and set aside.
3.

Reduce the oven temperature to 350°F. Grease a large baking dish.

4.
For the sauce: put all the ingredients except the cheese in a pan and bring to a boil, whisking constantly. Reduce the heat and simmer for 2 minutes. Stir in the Parmesan until melted and smooth. Remove the bay leaf and season with salt and pepper.
5.
Pour 1/4 of the sauce into the baking dish, followed by 1/3 of the vegetable mixture. Sprinkle in 1/3 of the Mozzarella, then add a single layer of lasagne sheets. Repeat the process, ending with a layer of sauce. Sprinkle with the grated Parmesan and arrange the reserved tomato halves on top. Sprinkle with the sunflower seeds and bake for 25-30 minutes, until bubbling and golden.