Lasagna with Italian Sausage and Kale
Nutritional values
(Percentage of daily recommendation)
| Calorie | 782 cal. | (37 %) | ||
| Protein | 43.65 g | (45 %) | ||
| Fat | 43.71 g | (38 %) | ||
| Carbohydrates | 59.74 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.02 g | (23 %) |
| Vitamin A | 2,070.97 mg | (258,871 %) | ||
| Vitamin D | 2.11 μg | (11 %) | ||
| Vitamin E | 3.64 mg | (30 %) | ||
| Vitamin B₁ | 0.55 mg | (55 %) | ||
| Vitamin B₂ | 0.74 mg | (67 %) | ||
| Niacin | 11.08 mg | (92 %) | ||
| Vitamin B₆ | 0.77 mg | (55 %) | ||
| Folate | 285.87 μg | (95 %) | ||
| Pantothenic acid | 1.29 mg | (22 %) | ||
| Biotin | 5.56 μg | (12 %) | ||
| Vitamin B₁₂ | 1.48 μg | (49 %) | ||
| Vitamin C | 216.2 mg | (228 %) | ||
| Potassium | 1,403.2 mg | (35 %) | ||
| Calcium | 984.07 mg | (98 %) | ||
| Magnesium | 173.54 mg | (58 %) | ||
| Iron | 5.46 mg | (36 %) | ||
| Iodine | 35.58 μg | (18 %) | ||
| Zinc | 4.31 mg | (54 %) | ||
| Saturated fatty acids | 22.99 g | |||
| Cholesterol | 110.31 mg |
Ingredients
- Ingredients
- 700 grams Kale
- salt
- 200 grams Italian sausage
- 1 Tbsp olive oil
- 1 tsp fennel seeds
- 175 grams crushed Tomatoes (canned)
- freshly ground peppers
- 4 Tbsps butter
- 3 Tbsps Pastry flour
- 600 milliliters milk
- freshly grated Nutmeg
- 80 grams freshly grated Parmesan
- 200 grams Mozzarella
- 400 grams Lasagne noodle
Preparation steps
Rinse kale thoroughly and remove tough stems. Blanch in plenty of boiling salted water for 2-3 minutes, rinse and drain. Spread out the kale to dry slightly, then chop.
Remove the casing and cut sausage into pieces, then cook in hot oil in a frying pan, adding fennel seeds while stirring. Remove from pan and mix with the cabbage and tomatoes; season with salt and pepper.
Melt 3 tablespoons of butter in a saucepan. Add flour and continue stirring until brown golden. Pour in the milk while continuing to stir and simmer until creamy, about 10 minutes. Season with salt, pepper, and nutmeg, and stir in about 1/3 of the Parmesan. Cut the mozzarella into thin slices.
Preheat the oven to 180°C (approximately 350°F) and spread a square baking dish with a little béchamel. Layer with lasagna noodles, about 1/3 of the filling and then 1/3 of the mozzarella. Cover with béchamel and repeat the layering process two more times. Finish with bechamel and sprinkle with the remaining Parmesan. Spread the remaining butter in small pieces on top. Bake in the oven until golden brown, about 45 minutes. Let cool slightly before serving.
