Veggie and Pasta Layer Bake
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 red peppers (cut into quarters)
- 2 yellow Bell pepper (cut into quarters)
- 2 Tbsps Pine nuts
- 1 cup cream cheese
- ¼ cup Sour cream
- 1 handful Basil (some leaves set aside to garnish, rest chopped)
- 2 Tbsps butter
- 2 Tbsps flour
- 1 ⅔ cups milk
- Nutmeg
- 8 Lasagne noodle
- 1 Zucchini (sliced)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Place the pepper quarters on an oiled baking tray with the skin side up. Grill until the skin bubbles and goes black. Removed from the grill and cover with a damp cloth. Leave to cool and then remove the skin.
3.
Dry roast the pine nuts in a pan until golden brown. Mix together the pine nuts, cream cheese, sour cream and basil. Season with salt and ground black pepper.
4.
Melt the butter in a pan and stir in the flour. Stir in the milk and bring to the boil, season with salt and nutmeg.
5.
Spread some of the sauce onto the bottom of a baking dish and arrange the lasagne sheets on top. Add some of the cream cheese and layer the vegetables on top. Continue like this finishing with cream cheese on the last layer of lasagne sheets.
6.
Bake for approx. 40 minutes until golden brown. Serve garnished with basil leaves.
