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Fresh Lasagne

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Fresh Lasagne
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
954
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie954 kcal(45 %)
Protein43.15 g(44 %)
Fat63.73 g(55 %)
Carbohydrates67.07 g(45 %)
Sugar added0 g(0 %)
Roughage12.82 g(43 %)
Vitamin A362.01 mg(45,251 %)
Vitamin D6.51 μg(33 %)
Vitamin E0.58 mg(5 %)
Vitamin B₁0.76 mg(76 %)
Vitamin B₂2.17 mg(197 %)
Niacin36.76 mg(306 %)
Vitamin B₆0.8 mg(57 %)
Folate217.72 μg(73 %)
Pantothenic acid7.9 mg(132 %)
Biotin2.99 μg(7 %)
Vitamin B₁₂1.02 μg(34 %)
Vitamin C6.32 mg(7 %)
Potassium2,487.36 mg(62 %)
Calcium632.14 mg(63 %)
Magnesium170.23 mg(57 %)
Iron10 mg(67 %)
Iodine19.98 μg(10 %)
Zinc7.32 mg(92 %)
Saturated fatty acids26.74 g
Cholesterol109.41 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3 cups
3 cups
3 cups
6 tablespoons
4
2 cloves
1
fresh Basil
½ cup
freshly grated Parmesan cheese
freshly ground peppers
1 tablespoon
1 tablespoon
1.333 cups
2 cups
grated lemon zest (1/2 lemon)
10 sheets
fresh Lasagne (noodles)
In addition
butter (for greasing)
freshly grated Parmesan cheese (for sprinkling)
4 sprigs
thyme (for garnish)
Preparation

Kitchen utensils

1 Measuring cups, 1 Teaspoon, 1 deep bowl, 1 Immersion blender, 1 Plate, 2 Glasses, 1 Cutting board, 1 Small knife, 1 Ice Crusher

Preparation steps

1.
Preheat oven to 350 degrees F.
2.
Clean the mushrooms well. Cut the large chanterelles in half, slice the oyster mushrooms into strips and slice the button mushrooms. Heat 4 tablespoons of the olive oil in a large frying pan and saute the mushrooms until tender. Pour off the liquid and drain the mushrooms in a colander. Wash the basil, shake dry, roughly chop and add to the mushrooms.
3.
Peel and finely dice the shallots and the garlic. Heat remaining 2 tablespoons olive oil in large frying pan and saute the shallots and garlic until translucent. Mix with the mushrooms in a bowl. Add the Parmesan and mix well. Season to taste with salt and pepper.
4.
Heat the butter in a saucepan, stir in the flour and whisk for a minute or two without browning. Gradually stir in the cream, bring to a boil and simmer the sauce for a few minutes while whisking until smooth and creamy. Remove from the heat. Stir the blue cheese and grated lemon rind into the sauce. Season to taste with salt and pepper.
5.
Butter an 8 x 8-inch baking pan and fill with alternate layers of lasagna, mushroom mixture and cheese sauce, finishing with a layer of sauce. Sprinkle with additional Parmesan cheese and bake for about 30 minutes, or until golden brown. Serve garnished with thyme.