Chili Lasagna
Nutritional values
(Percentage of daily recommendation)
| Calorie | 834 cal. | (40 %) | ||
| Protein | 37.63 g | (38 %) | ||
| Fat | 23.9 g | (21 %) | ||
| Carbohydrates | 130.29 g | (87 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 341.88 mg | (42,735 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.81 mg | (23 %) | ||
| Vitamin B₁ | 0.87 mg | (87 %) | ||
| Vitamin B₂ | 0.98 mg | (89 %) | ||
| Niacin | 21.56 mg | (180 %) | ||
| Vitamin B₆ | 1.46 mg | (104 %) | ||
| Folate | 145.82 μg | (49 %) | ||
| Pantothenic acid | 1.97 mg | (33 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 1.01 μg | (34 %) | ||
| Vitamin C | 301.84 mg | (318 %) | ||
| Potassium | 1,288.26 mg | (32 %) | ||
| Calcium | 445.33 mg | (45 %) | ||
| Magnesium | 250 mg | (83 %) | ||
| Iron | 8.01 mg | (53 %) | ||
| Iodine | 3.57 μg | (2 %) | ||
| Zinc | 7.33 mg | (92 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Cholesterol | 70 mg |
Ingredients
- Ingredients
- 12 Bell pepper (red, yellow and green)
- olive oil (for the sheet metal and the tin)
- 2 garlic cloves
- 1 tsp dried oregano
- 400 grams happened Tomatoes
- 1 splash lemon juice
- 1 pinch sugar
- salt
- peppers
- 200 grams Feta
- 200 grams Ricotta cheese
- 12 Lasagne noodle
- planed Parmesan (to sprinkle.)
Preparation steps
Rinse the peppers, cut in half, clean and place with skin side up on an oiled baking sheet. Broil in oven until the skin blisters and turns black. Remove from the oven, cover with a damp kitchen towel, allow to cool and remove the skin.
Heat oven to 180°C (approximately 350°F).
Peel the garlic and chop finely. Stir together with the oregano and tomatoes. Season heavily with the lemon juice, sugar, salt and pepper.
Crumble the feta and mix with the well drained ricotta.
Line the bottom of an oiled baking dish with the lasagna. Spread the cheese mixture and sprinkle with paprika. Add the tomato sauce and top with a layer of lasagna. Continue until all ingredients are sandwiched. Cover with the tomato sauce and bake in the oven for about 40 minutes.
Serve with parmesan.
