Lasagna with Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,433 cal. | (68 %) | ||
| Protein | 59.11 g | (60 %) | ||
| Fat | 67.03 g | (58 %) | ||
| Carbohydrates | 164.26 g | (110 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.98 g | (10 %) |
| Vitamin A | 915.42 mg | (114,428 %) | ||
| Vitamin D | 2.43 μg | (12 %) | ||
| Vitamin E | 5.12 mg | (43 %) | ||
| Vitamin B₁ | 0.94 mg | (94 %) | ||
| Vitamin B₂ | 1.05 mg | (95 %) | ||
| Niacin | 24.14 mg | (201 %) | ||
| Vitamin B₆ | 0.75 mg | (54 %) | ||
| Folate | 271.57 μg | (91 %) | ||
| Pantothenic acid | 2.15 mg | (36 %) | ||
| Biotin | 5.53 μg | (12 %) | ||
| Vitamin B₁₂ | 1.11 μg | (37 %) | ||
| Vitamin C | 26.72 mg | (28 %) | ||
| Potassium | 1,244.3 mg | (31 %) | ||
| Calcium | 483.35 mg | (48 %) | ||
| Magnesium | 338.94 mg | (113 %) | ||
| Iron | 12.46 mg | (83 %) | ||
| Iodine | 43.99 μg | (22 %) | ||
| Zinc | 8.02 mg | (100 %) | ||
| Saturated fatty acids | 26.02 g | |||
| Cholesterol | 136 mg |
Ingredients
- Ingredients
- 300 grams Spinach (frozen)
- 1 onion
- 1 garlic clove
- 4 Tbsps vegetable oil
- 3 scallions
- 30 grams Feta
- 400 grams Ground lamb
- Cumin
- cayenne pepper
- 2 tsps dried rosemary
- lemons (zest)
- 1 tsp lemon juice
- salt (and)
- freshly ground peppers
- 2 Tbsps Pine nuts
- 50 grams butter
- 40 grams Pastry flour
- 700 milliliters milk
- 16 Lasagne noodle
- 40 grams grated Gouda
Preparation steps
Cook the lasagna noodles in plenty of boiling salted water until al dente. Drain, rinse, and lay next to each other on a kitchen towel.
Thaw the spinach, then chop finely. Peel the onion and garlic and chop very finely.
Rinse and trim the scallions and cut into very thin rings. Separate the white and green parts. Cut the feta into small cubes.
Heat the oil in a large frying pan and brown the ground lamb. Add the onion, garlic, the white part of the scallions and add the spinach. Season well with cumin, cayenne pepper and rosemary and stir in the cheese. Cover and cook about 5 minutes. Pour in 1/2 cup of water, season with lemon juice, lemon zest, salt and pepper. Chop the pine nuts and stir into the mixture.
Melt the butter in a frying pan, sauté the green part of the spring onions in the butter and stir in the flour. Pour in the milk, stirring constantly. Bring to a boil, season with salt and pepper and remove from the heat.
Spread some béchamel sauce into a greased baking dish, then arrange 4 lasagna sheets on top. Spread out about half of the meat mixture and top with another 4 pasta sheets and some béchamel. Repeat the layers until all the ingredients have been used. Sprinkle with cheese and bake in a preheated oven at 200°C (approximately 400°F) for about 30 minutes. Slice and serve hot.
