Lasagna with Italian Sausage and Kale

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Average: 4 (2 votes)
(2 votes)
Lasagna with Italian Sausage and Kale
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Health Score:
7,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
782
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie782 kcal(37 %)
Protein43.65 g(45 %)
Fat43.71 g(38 %)
Carbohydrates59.74 g(40 %)
Sugar added0 g(0 %)
Roughage7.02 g(23 %)
Vitamin A2,070.97 mg(258,871 %)
Vitamin D2.11 μg(11 %)
Vitamin E3.64 mg(30 %)
Vitamin B₁0.55 mg(55 %)
Vitamin B₂0.74 mg(67 %)
Niacin11.08 mg(92 %)
Vitamin B₆0.77 mg(55 %)
Folate285.87 μg(95 %)
Pantothenic acid1.29 mg(22 %)
Biotin5.56 μg(12 %)
Vitamin B₁₂1.48 μg(49 %)
Vitamin C216.2 mg(228 %)
Potassium1,403.2 mg(35 %)
Calcium984.07 mg(98 %)
Magnesium173.54 mg(58 %)
Iron5.46 mg(36 %)
Iodine35.58 μg(18 %)
Zinc4.31 mg(54 %)
Saturated fatty acids22.99 g
Cholesterol110.31 mg

Ingredients

for
4
Ingredients
700 grams kale
salt
200 grams Italian sausage
1 tablespoon olive oil
1 teaspoon fennel seeds
175 grams crushed tomatoes (canned)
freshly ground peppers
4 tablespoons butter
3 tablespoons Pastry flour
600 milliliters milk
freshly grated Nutmeg
80 grams freshly grated Parmesan
200 grams Mozzarella
400 grams Lasagne noodle
How healthy are the main ingredients?
kaleMozzarellatomatoParmesanolive oilsalt

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.