Classic Italian Lasagne
Nutritional values
(Percentage of daily recommendation)
| Calorie | 890 cal. | (42 %) | ||
| Protein | 46.76 g | (48 %) | ||
| Fat | 27.57 g | (24 %) | ||
| Carbohydrates | 122.52 g | (82 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.85 g | (10 %) |
| Vitamin A | 552.49 mg | (69,061 %) | ||
| Vitamin D | 1.76 μg | (9 %) | ||
| Vitamin E | 1.88 mg | (16 %) | ||
| Vitamin B₁ | 0.73 mg | (73 %) | ||
| Vitamin B₂ | 0.78 mg | (71 %) | ||
| Niacin | 26.55 mg | (221 %) | ||
| Vitamin B₆ | 0.89 mg | (64 %) | ||
| Folate | 115.67 μg | (39 %) | ||
| Pantothenic acid | 2.55 mg | (43 %) | ||
| Biotin | 7.42 μg | (16 %) | ||
| Vitamin B₁₂ | 1.73 μg | (58 %) | ||
| Vitamin C | 19.96 mg | (21 %) | ||
| Potassium | 1,103.65 mg | (28 %) | ||
| Calcium | 277.69 mg | (28 %) | ||
| Magnesium | 241.78 mg | (81 %) | ||
| Iron | 7.87 mg | (52 %) | ||
| Iodine | 24.47 μg | (12 %) | ||
| Zinc | 8.02 mg | (100 %) | ||
| Saturated fatty acids | 9.28 g | |||
| Cholesterol | 100.57 mg |
Ingredients
- For the Bolognese
- 1 onion
- 2 garlic cloves
- 1 carrot
- 2 stalks Celery
- 1 Tbsp olive oil
- 400 grams mixed Ground meat
- 1 Tbsp Tomato paste
- 50 milliliters Red wine
- 400 grams peeled Tomatoes (canned)
- salt
- peppers (freshly ground)
- For the béchamel sauce
- 20 grams butter
- 1 Tbsp Pastry flour
- 400 milliliters milk
- salt
- white peppers
- To assemble
- 12 Lasagne noodle (depending on size)
- 2 Tbsps freshly grated Parmesan
- 1 Tbsp butter
- Basil (for garnish)
Preparation steps
For the bolognese: Rinse the onion, garlic, carrot, and celery. Clean or peel and coarsely chop. Saute the onions and garlic in hot oil until translucent. Add the ground meat. Add the remaining vegetables and stir in the tomato paste. Deglaze with the red wine and add the tomatoes to the pan. Let simmer for 15 minutes, stirring occasionally. Season with salt and pepper.
For the béchamel sauce: Melt the butter in a small saucepan. Stir in the flour and cook briefly. Add the milk. Bring to a simmer, stirring occasionally until creamy. Season with salt and pepper.
Preheat the oven to 200°C (approximately 400°F).
Distribute a single layer of bolognese on the bottom of a greased baking dish. Make a layer of pasta and cover with the béchamel. Continue until all the sauces are gone. The last layer should be béchemel. Sprinkle with Parmesan cheese and top with flakes of butter. Bake until golden, about 40 minutes. Serve to taste, garnished with basil.
