Vegetarian Pasta Gratin

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Vegetarian Pasta Gratin
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Health Score:
8,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
655
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie655 kcal(31 %)
Protein26.71 g(27 %)
Fat31.97 g(28 %)
Carbohydrates68.16 g(45 %)
Sugar added0 g(0 %)
Roughage7.23 g(24 %)
Vitamin A3,022.02 mg(377,753 %)
Vitamin D2.17 μg(11 %)
Vitamin E1.27 mg(11 %)
Vitamin B₁0.38 mg(38 %)
Vitamin B₂0.56 mg(51 %)
Niacin7.27 mg(61 %)
Vitamin B₆0.61 mg(44 %)
Folate74.02 μg(25 %)
Pantothenic acid2.23 mg(37 %)
Biotin6.42 μg(14 %)
Vitamin B₁₂0.87 μg(29 %)
Vitamin C29.71 mg(31 %)
Potassium1,160.15 mg(29 %)
Calcium676.15 mg(68 %)
Magnesium108.87 mg(36 %)
Iron2.66 mg(18 %)
Iodine37.41 μg(19 %)
Zinc2.44 mg(31 %)
Saturated fatty acids11.9 g
Cholesterol44.56 mg

Ingredients

for
6
Ingredients
32 ounces Sweet potato (sliced)
8 ounces carrots (sliced)
2 zucchini (chopped)
4 firm tomatoes (chopped)
3 tablespoons olive oil
1 teaspoon salt
8 sheets Lasagne noodle
For the sauce
3 tablespoons olive oil
¼ cup all-purpose flour
4 cups hot milk
salt
freshly ground peppers
1 pinch grated Nutmeg
1 pinch cayenne pepper
2 cups grated Mozzarella
½ cup grated Parmesan
To garnish
Basil
How healthy are the main ingredients?
Sweet potatoMozzarellacarrotolive oilParmesanzucchini
Preparation

Kitchen utensils

1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Fine grater, 1 Citrus juicer, 1 Mixing bowl, 2 Bowls, 1 Hand mixer mit Quirlen, 1 Dough scraper, 1 Baking sheet (30x40 cm), 1 Parchment paper, 1 Small pot, 1 Wooden spoon, 1 Mixing bowl oder hohes Gefäß, 1 Immersion blender, 1 Serrated knife, 1 kleines Sieve, 1 Kitchen scale, 1 Tablespoon

Preparation steps

1.
Heat the oven to 200°C (180° fan) 400°F gas 6.
2.
Put all the vegetables in a roasting tin and add the oil and salt. Toss well together until the vegetables are coated in oil. cook for about 30 minutes until tender. Remove from the oven and set aside.
3.
Cook the lasagne sheets in a pan of boiling salted water for 3 minutes, then drain well.
4.
Reduce the oven temperature to 180°C (160° fan) 350°F gas 4. Grease a large baking dish.
5.
For the sauce: heat the oil in a pan and whisk in the flour. Cook gently, without browning, for 2-3 minutes. Whisk in the hot milk and bring to a boil, stirring until mixture thickens. Season with salt, pepper, nutmeg and cayenne to taste.
6.
Spoon about 125 ml|½ cup of sauce into the) baking dish. Cover with a layer of lasagne, then a layer of vegetables. Spread with 375ml| 1½ cups sauce and half the grated mozzarella. Repeat the layers. Sprinkle with parmesan.
7.
Bake for 25- 30 minutes, until bubbling and browned on top. Rest for 10 minutes before serving.
8.
Garnish with basil.