Lasagna
Nutritional values
(Percentage of daily recommendation)
| Calorie | 958 cal. | (46 %) | ||
| Protein | 56.38 g | (58 %) | ||
| Fat | 59.66 g | (51 %) | ||
| Carbohydrates | 47.04 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.07 g | (4 %) |
| Vitamin A | 619.48 mg | (77,435 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 0.93 mg | (8 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.44 mg | (40 %) | ||
| Niacin | 10.69 mg | (89 %) | ||
| Vitamin B₆ | 0.24 mg | (17 %) | ||
| Folate | 39.74 μg | (13 %) | ||
| Pantothenic acid | 0.99 mg | (17 %) | ||
| Biotin | 5.48 μg | (12 %) | ||
| Vitamin B₁₂ | 2.79 μg | (93 %) | ||
| Vitamin C | 7.98 mg | (8 %) | ||
| Potassium | 457.87 mg | (11 %) | ||
| Calcium | 759.66 mg | (76 %) | ||
| Magnesium | 78.6 mg | (26 %) | ||
| Iron | 4.81 mg | (32 %) | ||
| Iodine | 36.33 μg | (18 %) | ||
| Zinc | 5.85 mg | (73 %) | ||
| Saturated fatty acids | 29.83 g | |||
| Cholesterol | 184.25 mg |
Ingredients
- Ingredients
- 100 grams streaky Smoked bacon
- 1 onion
- 2 garlic cloves
- 2 bunches Soup vegetables
- 2 Tbsps olive oil
- 350 grams Ground beef
- 1 can peeled Tomatoes (big)
- salt
- peppers (from the mill)
- 1 tsp thyme
- 1 tsp oregano
- 5 Tbsps butter
- 3 Tbsps Pastry flour (soft flour)
- 600 milliliters milk
- Nutmeg
- 250 grams Mozzarella
- 350 grams Lasagne noodle
- 70 grams Parmesan (freshly grated)
Preparation steps
Finely dice the bacon. Peel and finely chop the onion and garlic clove. Rinse, dry, and cut up the soup vegetables
Fry the bacon in hot olive oil, along with the onion, garlic and soup vegetables, allow to sauté briefly, then stir in the minced meat and fry until light brown. Add the peeled tomato along with any of its juice, and keep over low heat for 45 minutes. Simmer, stirring occasionally. Season with salt, pepper, thyme and oregano spice.
For the bechamel, in a saucepan add half the butter and melt over medium heat. Stir in the flour, sauté briefly, then stir in the milk and bring to a boil, while stirring constantly.Allow to simmer for a few minutes. Remove the sauce from the heat, season with salt, pepper and 1 pinch of nutmeg.
Cut the mozzarella into slices. Coat the casserole dish with some bechamel. Then layer by layer, add pasta sheets, 4 - 5 tablespoons meat sauce, 4 - 5 tablespoons bechamel sauce, mozzarella slices and sprinkle each layer with some Parmesan,until all components are gone. The final layer should consist of meat sauce, bechamel sauce and cheese. Spread the remaining butter in small pieces.
Bake the lasagne in a preheated oven (200 °C or approximately 390 °F) for about 30 mininutes or until the surface is nicely browned.
