Lamb Lasagne
Nutritional values
(Percentage of daily recommendation)
| Calorie | 584 cal. | (28 %) | ||
| Protein | 34.02 g | (35 %) | ||
| Fat | 29.5 g | (25 %) | ||
| Carbohydrates | 45.52 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.69 g | (9 %) |
| Vitamin A | 579.3 mg | (72,413 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.32 mg | (11 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.55 mg | (50 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 0.65 mg | (46 %) | ||
| Folate | 58.12 μg | (19 %) | ||
| Pantothenic acid | 1.87 mg | (31 %) | ||
| Biotin | 7.41 μg | (16 %) | ||
| Vitamin B₁₂ | 1.83 μg | (61 %) | ||
| Vitamin C | 19.83 mg | (21 %) | ||
| Potassium | 852.42 mg | (21 %) | ||
| Calcium | 335.95 mg | (34 %) | ||
| Magnesium | 105.09 mg | (35 %) | ||
| Iron | 3.54 mg | (24 %) | ||
| Iodine | 24.47 μg | (12 %) | ||
| Zinc | 4.76 mg | (60 %) | ||
| Saturated fatty acids | 10.93 g | |||
| Cholesterol | 108.08 mg |
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 1 carrot
- 1 stalk Celery
- 400 grams Ground meat (lamb)
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 100 milliliters Red wine
- 400 grams peeled Tomatoes (canned)
- salt
- peppers
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 400 milliliters milk
- 1 tsp dried oregano
- 350 grams Lasagne noodle
- 50 grams freshly grated Parmesan
Preparation steps
Peel and finely chop the onion, garlic and carrots. Rinse the celery and finely chop.
Heat the oil in a skillet, add the ground lamb and saute until crumbly and no longer pink. Add the onion, garlic, carrot and celery and sauté briefly. Stir in the tomato paste, wine and tomatoes with their juice.
Crush the tomatoes lightly, season the sauce with salt and pepper and simmer over low heat, stirring occasionally until the sauce is lightly thickened, about 30 minutes.
Melt the butter in a saucepan, add the flour and cook, stirring until the butter has absorbed the flour. Gradually add the milk, stirring constantly, season with salt and pepper, add the oregano and let the béchamel sauce simmer over low heat, stirring frequently until thick and creamy, about 5 minutes.
Preheat the oven to 180°C (approximately 350°F).
Cook the noodles according to package directions for al dente. Drain.
Spoon a little of the béchamel sauce into a lasagne pan or 9 x 13-inch baking dish, line the bottom with 2-3 lasagna noodles to cover. Top with some of the lamb and the bechamel sauce. Continue layering, finishing with bechamel sauce and sprinkle with Parmesan.
Bake until golden brown, about 45 minutes. If the lasagna is browning too quickly, cover with aluminum foil.
