Easy Two Cheese Lasagna
Nutritional values
(Percentage of daily recommendation)
| Calorie | 931 cal. | (44 %) | ||
| Protein | 49.29 g | (50 %) | ||
| Fat | 30.61 g | (26 %) | ||
| Carbohydrates | 122.52 g | (82 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.85 g | (10 %) |
| Vitamin A | 572.74 mg | (71,593 %) | ||
| 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 | 353.62 mg | (35 %) | ||
| Magnesium | 241.78 mg | (81 %) | ||
| Iron | 7.87 mg | (52 %) | ||
| Iodine | 24.47 μg | (12 %) | ||
| Zinc | 8.02 mg | (100 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Cholesterol | 110.7 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
- freshly ground peppers
- For the béchamel sauce
- 20 grams butter
- 1 Tbsp Pastry flour
- 400 milliliters milk
- salt
- white peppers
- also
- 12 Lasagne noodle
- 1 scoop Mozzarella (125 g)
- 2 Tbsps freshly grated Parmesan
- 1 Tbsp butter
Preparation steps
For the Bolognese, rinse the onion, garlic, carrot and celery, peel and finely chop. Fry the onion and garlic in a pan with hot oil untill transparent. Add the mixed ground meat and cook until browned and crumbly. Fry the remaining vegetables briefly and stir in tomato paste. Deglaze with red wine and add the tomatoes to the pan. Let simmer for about 15 minutes, stirring occasionally and season with salt and pepper.
For the béchamel sauce, melt the butter in a small saucepan. Stir in the flour. When the flour is well mixed incorporate to the milk. Let simmer for several minutes until creamy and season with salt and pepper.
Preheat the oven to 200°C (approximately 400°F).
Add some meat sauce to the bottom of the baking dish (about 18x25 cm, approximately 7x11 inches). Then add 3 lasanga and sprinkle with a little béchamel sauce. Repeat until all ingredients are layered. Finish with the remaining béchamel sauce. Cut the mozzarella into slices and top the lasagna. Sprinkle with the Parmesan and butter flakes and bake in the oven until golden brown, about 40 minutes.
