Lasagna with Green Beans, Beet and Sage
(Percentage of daily recommendation)
|Calorie||386 kcal||(18 %)|
|Protein||13.32 g||(14 %)|
|Fat||11.74 g||(10 %)|
|Carbohydrates||63.22 g||(42 %)|
|Sugar added||0 g||(0 %)|
|Roughage||4.23 g||(14 %)|
|Vitamin A||8.39 mg||(1,049 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.32 mg||(3 %)|
|Vitamin B₁||0.22 mg||(22 %)|
|Vitamin B₂||0.17 mg||(15 %)|
|Niacin||5.88 mg||(49 %)|
|Vitamin B₆||0.22 mg||(16 %)|
|Folate||186.76 μg||(62 %)|
|Pantothenic acid||0.54 mg||(9 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||8.71 mg||(9 %)|
|Potassium||605.28 mg||(15 %)|
|Calcium||71.87 mg||(7 %)|
|Magnesium||96.24 mg||(32 %)|
|Iron||4.18 mg||(28 %)|
|Zinc||2.04 mg||(26 %)|
|Saturated fatty acids||1.24 g|
Preheat the oven to 180°C (approximately 350°F).
For the vegetables: Peel the beet and cut into wedges. Spread the beet wedges on a parchment-lined baking sheet, drizzle with oil and season with salt and pepper. Cook in the oven, while turning the beet occasionally, for about 40 minutes or until soft.
Rinse and trim the beans. Blanch for about 6 minutes in salted water. Rinse the beans with cold water, drain and halve lengthwise. Peel the garlic and cut into slices. In the last 10 minutes of cooking the beet, add the beans, garlic and stripped sage leaves to the baking sheet.
For the noodles: Cook the lasagna noodles in salted water until al dente.
For the sauce: Mix approximately 2 tablespoons of cream with the starch. Boil the remaining cream with the vegetable broth and add the starch to bind it all together. Add the oregano and season with salt, pepper and nutmeg.
For serving: Drain the noodles. In soup plates, arrange the lasagna in layers. Alternate between the noodles and vegetables drizzled with sauce. Serve with the extra sauce drizzled on top.