Nutritive Information
- Calories 432 kcal
- Carbohydrates 60 gms
- Protein 19 gms
- Fat 12.2gms
Ingredients
- 300 gms whole wheat flour
- 3 whole eggs
- 15 ml olive oil
- salt and pepper to to taste
- 1/2 bunch spinach (blanched)
- 5-6 flakes garlic
- 150 gms button mushrooms
- 3 tomatoes
- 15 gms leek
- 15 gms celery
- 2 red/yellow peppers
- 75 gms coriander
- 20 gms mint
- 15 gms dried herbs (oregano, parsley, sage, basil)
- 10 ml cream
- 1 tbsp Tabasco sauce
- 1/2 tsp chilli flakes
- water as required
Instructions
To make the pasta:
- Mix the flour, egg, salt, oil and water, knead into a smooth dough. Divide into 12 portions.
- Roll out each ball of dough into rectangles of 12" x 4".
- Bring 2 litres of mildly salted water to a rolling boil (add a few drops of oil, if needed).
- Drop a few sheets of pasta at a time into the boiling water and cook till soft. Remove with a slotted ladle and drain completely.
To make the stuffing:
- Heat oil in a pan, saute all the vegetables except spinach. Add the tomato puree, Tabasco sauce, dried herbs. Stir fry.
- Add the spinach and seasoning just before removing from fire.
- Spread 2 1/2 tablespoons of the stuffing on each lasagne sheet and roll into wraps. Serve hot.
