Veggie Pasta Bake
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 4 Tbsps melted Margarine
- 2 Tbsps tomato puree
- ⅜ cup Red wine
- 2 ½ cups canned Tomatoes
- 1 Tbsp thyme
- 2 Zucchini (sliced lengthways as thinly as possible)
- Plus
- 9 Lasagne noodle
- ¾ cup fresh Mozzarella (sliced)
- 2 Tbsps grated Parmesan
- Basil (to garnish)
Preparation steps
1.
Fry the onion and the garlic in 2 tbsp Nuttelex. Stir in the tomato puree, fry for a few minutes then add the wine. Add the tomatoes and simmer for around 10 minutes to thicken. Finally add the thyme and season with salt and ground black pepper.
2.
Fry the courgette in 2 tbsp Nuttelex and remove from the pan.
3.
To make the white sauce, heat the Nuttelex in a pot, stir in the flour and then gradually add the milk. Simmer for around 5 min. Stir in the Parmesan and season with salt, ground black pepper and nutmeg.
4.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
5.
Spread some of the white sauce in the bottom of a baking dish and add a layer of lasagne sheets. Add the tomato sauce, courgette strips and the white sauce and then add another layer of lasagne sheets. Continue like this until all the ingredients are used up. Finish with courgette and white sauce and top with the mozzarella and Parmesan. Bake for around 45 min and serve garnished with basil.
