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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400°F. | 2. Put all the vegetables into a roasting tin, drizzle generously with olive oil and roast for 35-40 minutes. | 3. Add the mozzarella and bake for a further five minutes, or until the cheese has melted. | 4. Meanwhile, bring a large pan of water to the boil. Add the lasagna sheets and blanch for four minutes or until al dente. Drain the lasagna and drizzle with olive oil to prevent the sheets from sticking together. | 5. Heat a small frying pan and toast the pine nuts for two minutes until golden brown, shaking the pan regularly. | 6. Assemble the dish by placing a sheet of lasagna on two serving plates. Top each with a spoon of the roasted vegetables, a sprinkling of parmesan and ground black pepper. Repeat and finish with a third sheet of lasagna on each plate. | 7. Top with parmesan and sage and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	1		peeled de-seeded cut	63.0	16.366	1.4	0.14
parsnip	2		peeled sliced	199.5	47.8534	3.1919999999999997	0.7979999999999999
eggplant	1		cut	-	-	-	-
cherry tomato	3 1/2	1/2		-	-	-	-
olive oil				-	-	-	-
mozzarella cheese	6	ounces		551.1141	46.3004	23.0651	30.3963
pine nut	3 1/2	1/2		3179.925	61.803000000000004	64.6852	323.0482
lasagna noodle	6	sheets		-	-	-	-
parmesan cheese	2	ounces	grated	209.7862	22.6796	22.6796	2.8349
sage				-	-	-	-

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