something trip to rome

Name: something trip to rome with Pear and Walnut Salad
Total time: 35 min
Yield: 2
Cuisine: Italienne
Ingredients: 227 g Linguines frais; 100 g Tranches de bacon; 1 pièce(s) Poireau; 1 pièce(s) Poire; 56 g Jeunes épinards; 227 g Champignons; 237 ml Crème; ¾ tasse(s) Mozzarella, râpée; ½ tasse(s) Parmesan, râpé grossièrement; 20 g Mélange d'épices pour sauce crémeuse; 28 g Noix de Grenoble, hachées; 1 cs Vinaigre balsamique; cs Beurre non salé*; cs Huile*; cc Sel*; cc Poivre*

with Pear and Walnut Salad

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Get ready to say a big 'ti amo' to this decadent lasagna, complete with tender fresh pasta sheets. Tonight's rich and savoury recipe also comes with refreshingly sweet and crisp side of balsamic dressed pear and walnut salad for both decadence and balance.

Allergènes:

Oeuf

•Blé

•Lait

•Noix de Grenoble

•Sulfites

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes

Temps de cuisson10 minutes

DifficultéFacile

Ingrédients

quantité par portion

227 g

Linguines frais

(Contient: Oeuf, Blé)

100 g

Tranches de bacon

1 pièce(s)

Poireau

1 pièce(s)

Poire

56 g

Jeunes épinards

227 g

Champignons

237 ml

Crème

(Contient: Lait)

¾ tasse(s)

Mozzarella, râpée

(Contient: Lait)

½ tasse(s)

Parmesan, râpé grossièrement

(Contient: Lait)

20 g

Mélange d'épices pour sauce crémeuse

(Contient: Blé Peut contenir: Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)

28 g

Noix de Grenoble, hachées

(Contient: Noix de Grenoble Peut contenir: Sulfites, Oeuf, Gluten, Lait, Moutarde, Arachides, Sésame, Soya)

1 cs

Vinaigre balsamique

(Contient: Sulfites Peut contenir: Moutarde, Sésame, Soya, Noix, Blé, Oeuf, Poisson, Lait)

Pas inclus dans votre livraison

Beurre non salé*

(Contient: Lait)

Huile*

Sel*

Poivre*

Informations nutritionnelles

Énergie (kcal)1380 kcal

Graisses89 g

dont saturés43 g

Glucides104 g

dont sucres14 g

Fibres11 g

Protéines43 g

Cholestérol245 mg

Sel1900 mg

Gras Trans1.5 g

Potassium1200 mg

Calcium700 mg

Fer5 mg

Ustensiles

•Plaque de cuisson

•Grande poêle antiadhésive

•Pince de cuisine

•Cuillères à mesurer

•Verre doseur

•Plat de cuisson de 20x20 cm

•Papier aluminium

•Grand bol

Instructions

Before starting, preheat the oven to425 °F.
Wash and dry all produce.
Heat a large non-stick pan over medium.
When hot, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 5-8 min, flipping occasionally, until crispy.**
While bacon cooks, add walnuts to an unlined baking sheet. Toast in the middle of the ovem for 3-4 min, stirring halfway until golden.

Thinly slice mushrooms.
When bacon is cooked, remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined cutting board. Set aside. Discard all but 1 tbsp (2 tbsp) bacon fat.
Reheat the same pan over medium. Add mushrooms, and leeks. Cook for 3-5 min, stirring often until tender.

Sprinkle Cream Sauce Spice Blend overtop. Stir to coat.
Add ___ cup water and cream. Cook for 2-4 min stirring often until lightly thickened.
While sauce cooks, roughly chop bacon.
Remove pan with sauce and veggies from heat. Stir in half the bacon.
Season with salt and pepper??

Spread 1/3 filling and sauce mixture into the bottom of an 8x8 baking dish (9x 13 for 4 servings). Top with a sheet of fresh pasta. Repeat layering 2 more times.
Sprinkle mozzarella overtop. Wrap firmly with foil. Bake in the middle of the oven for 15-20 min until bubbly and golden on top.
Remove foil for last 5 minutes of baking.

While lasagna bakes, to a large bowl add vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
Add pears, argula spinach and walnuts. Do not toss until step 6!

Lasagna resting time?