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Lasagne with Vegetable Ragu
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Lasagne with Vegetable Ragu

4.2 (14 ratings)

Ingredients

  • 200 g Parmesan cheese, cut in pieces (2 cm)

Vegetable Ragu

  • 150 g onions, quartered
  • 40 g extra virgin olive oil
  • 300 g courgettes, cut in pieces (5 mm)
  • 300 g carrots, peeled, cut in pieces (5 mm)
  • 100 g celery stalks, cut in pieces (5 mm)
  • 100 g dry white wine
  • 500 g tinned chopped tomatoes
  • 15 g fine sea salt
  • 1 pinch ground black pepper

Béchamel

  • 1000 g whole milk
  • 80 g unsalted butter, cut in pieces
  • 100 g plain flour
  • 1 tsp fine sea salt
  • 1 - 2 pinches ground nutmeg, to taste

Finalisation

  • 250 g dried lasagne pasta sheets (10 x 20 cm)

Nutrition
per 1 portion
Calories
2719.3 kJ / 650.5 kcal
Protein
27 g
Carbohydrates
64.1 g
Fat
32.7 g
Saturated fat
16.8 g
Fiber
5.8 g
Sodium
1852.8 mg

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