Broccoli and Leek Lasagne
Nutritional values
(Percentage of daily recommendation)
| Calorie | 961 cal. | (46 %) | ||
| Protein | 44.79 g | (46 %) | ||
| Fat | 22.42 g | (19 %) | ||
| Carbohydrates | 160.08 g | (107 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.68 g | (12 %) |
| Vitamin A | 587.61 mg | (73,451 %) | ||
| Vitamin D | 1.47 μg | (7 %) | ||
| Vitamin E | 1.72 mg | (14 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.89 mg | (81 %) | ||
| Niacin | 24.86 mg | (207 %) | ||
| Vitamin B₆ | 0.79 mg | (56 %) | ||
| Folate | 221.73 μg | (74 %) | ||
| Pantothenic acid | 2.48 mg | (41 %) | ||
| Biotin | 2.58 μg | (6 %) | ||
| Vitamin B₁₂ | 0.77 μg | (26 %) | ||
| Vitamin C | 121.84 mg | (128 %) | ||
| Potassium | 1,100.65 mg | (28 %) | ||
| Calcium | 562.21 mg | (56 %) | ||
| Magnesium | 315.68 mg | (105 %) | ||
| Iron | 10.35 mg | (69 %) | ||
| Iodine | 23.72 μg | (12 %) | ||
| Zinc | 7.84 mg | (98 %) | ||
| Saturated fatty acids | 9.76 g | |||
| Cholesterol | 38.06 mg |
Ingredients
Preparation steps
Heat the butter with the flour in a pan until frothy. Add the milk while stirring. Simmer about 5 minutes until creamy. Remove from the heat and stir in 2-3 tablespoons of parmesan. Season with salt, pepper and nutmeg.
Cook the pasta in salted water until al dente.
Rinse the broccoli. Rinse the leeks and cut into rings. Blanch the broccoli and leeks in salted water for about 5 minutes. Drain well.
Preheat the oven to 200°C convection (approximately 400°F).
Drain the pasta. Spread a baking sheet with oil. Line 4 lasagne noodles onto it. Distribute some of the vegetables on it, then some sauce. Continue in layers until all ingredients are used. Over the last sauce layer, sprinkle with the remaining cheese. Cook in the oven 20 minutes until golden brown. Serve in pieces on plates.
