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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 180'C/350'F Grease a large baking dish. Cube the vegetables, place them in the dish, coat with 4 tablespoons of oil. Season with salt and pepper, and bake for 25-30 minutes or until they start to soften but still have some bite. | 2. Heat 1 tablespoon oil in a large pan, add onion and garlic and sauté until onion is translucent. Add passata (or chopped tomatoes) and herbs and simmer for 10-30 minutes until thick. Remove from heat and stir through roasted vegetables. | 3. In a large bowl mash ricotta and feta cheese with a fork, and mix in the egg, nutmeg and basil. Blanch spinach in a pot of boiling water for 30 secs or until wilted. Drain and add to ricotta mixture. Leave aside. | 4. For the cheese sauce melt butter in a saucepan over a medium heat, add flour and stir until mixture becomes frothy. SLOWLY add milk, whisking as you go. Remove from heat, stir in the grated cheese and season with salt and pepper. | 5. Grease a large, deep baking dish. Spread half of the roast vegetable sauce over the bottom, and cover with a layer of lasagna noodles, trimming noodles to fit dish if needed. | 6. Spread the ricotta mix on top, followed by another layer of noodles. Spoon over remaining roast vegetable sauce, followed by a layer of noodles. Spread the cheese sauce on top, and sprinkle with extra grated cheese and parmesan. | 7. Bake at 200'C for 30-40 minutes, or until golden brown. Allow to rest for 15 minutes before serving, or refrigerate overnight. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		cubed	-	-	-	-
courgette	1		cubed	133.5	0.0	29.7	0.75
carrot	3		cubed	157.44	36.7872	3.5712	0.9216
parsnip	2		cubed	199.5	47.8534	3.1919999999999997	0.7979999999999999
cauliflower	1		cubed	26.75	5.3179	2.0544	0.2996
red pepper	1		deseeded cubed	1.25	0.2753	0.0584	0.0138
chili pepper	1		deseeded sliced	1.25	0.2956	0.0625	0.0062
oil	5	tablespoons		560.64	0.0	0.1792	63.6672
salt black pepper				133.5	0.0	29.7	0.75
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
tomato	400		chopped	16083.958	3475.922	786.3268	178.7106
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
ricotta cheese	250			107880.0	1884.8	6981.2	8047.6
egg	1			71.5	0.36	6.28	4.755
spinach	450		washed	14850.0	2632.5	1485.0	202.5
feta cheese	200			79200.0	1227.0	4263.0	6384.0
nutmeg	1	teaspoon		11.55	1.0844	0.1285	0.7988
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
butter	50			4275.0	196.425	133.575	360.0
plain white flour	50			133.5	0.0	29.7	0.75
milk	1	cup		148.84	11.6632	7.686	7.9788
mature cheddar cheese	150	g	grated	133.5	0.0	29.7	0.75
cheese			grated	-	-	-	-
salt black pepper				133.5	0.0	29.7	0.75
lasagna	18			17.28	2.592	1.278	0.414
parmesan cheese	25		grated	7400.0	800.0	800.0	100.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.