Lasagna with Chard
Nutritional values
(Percentage of daily recommendation)
| Calorie | 711 cal. | (34 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 9.2 μg | (15 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 22 μg | (49 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 1,214 mg | (30 %) | ||
| Calcium | 494 mg | (49 %) | ||
| Magnesium | 202 mg | (67 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 163 mg | |||
| Cholesterol | 257 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the pasta
- 400 grams Pastry flour
- salt
- 4 eggs
- 2 Tbsps olive oil
- For the filling
- 800 grams Swiss chard
- 2 shallots
- 2 garlic cloves
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 400 milliliters milk
- salt
- freshly ground peppers
- Nutmeg
- 75 grams grated Cheese (such as, Gruyere)
Preparation steps
For the pasta, combine the flour with the salt on a work surface. Make a well in the center and pour in the eggs and oil. Knead until smooth and if necessary add a little cold water. Shape into a ball and wrap in plastic wrap. Leave to rest for about 30 minutes.
For the filling, rinse the chard, remove the stems and blanch in salted water. Rinse, drain and finely chop.
Peel and finely chop the shallots and garlic. Sauté in some butter. Shake over the flour and pour in the milk. Allow to simmer until light and creamy. Season with salt, pepper and nutmeg and set aside.
Preheat the oven to 200°C (approximately 400ºF) and prepare a casserole dish.
Remove the dough from the wrap and divide into 2-3 portions. Either turn through a pasta machine or roll out thinly on a floured surface. Cut out rectangles in the size of the baking dish.
Pour a little sauce on the bottom of the dish and place a lasagna sheet over it. Then distribute some of the chard and pour on a little sauce. Repeat until all ingredients are layered up. Finish with a layer of sauce and shower with cheese.
Bake until golden brown for about 30 minutes.
Serve hot and in portions.
