Lasagna with Spinach

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Lasagna with Spinach
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Health Score:
8,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h.
Ready in
Calories:
585
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie585 kcal(28 %)
Protein23.54 g(24 %)
Fat26.97 g(23 %)
Carbohydrates67.83 g(45 %)
Sugar added0 g(0 %)
Roughage3.83 g(13 %)
Vitamin A1,102.97 mg(137,871 %)
Vitamin D0.91 μg(5 %)
Vitamin E2.96 mg(25 %)
Vitamin B₁0.43 mg(43 %)
Vitamin B₂0.51 mg(46 %)
Niacin10.38 mg(87 %)
Vitamin B₆0.47 mg(34 %)
Folate249.09 μg(83 %)
Pantothenic acid0.9 mg(15 %)
Biotin4.95 μg(11 %)
Vitamin B₁₂0.35 μg(12 %)
Vitamin C40.11 mg(42 %)
Potassium1,025.17 mg(26 %)
Calcium423.04 mg(42 %)
Magnesium191.19 mg(64 %)
Iron6.2 mg(41 %)
Iodine18.31 μg(9 %)
Zinc3.36 mg(42 %)
Saturated fatty acids13.03 g
Cholesterol51.8 mg

Ingredients

for
6
For the spinach
600 grams
2 tablespoons
freshly grated Parmesan
100 grams
Nutmeg (freshly grated)
For the béchamel sauce
2 tablespoons
2 tablespoons
400 milliliters
Pepper (from the mill)
For the tomato sauce
200 grams
1
1
2 tablespoons
400 grams
crushed Tomatoes (canned)
1 tablespoon
freshly chopped Oregano
Pepper (from the mill)
For the lasagna
9
Lasagne noodles (without precooking)
150 grams

Preparation steps

1.

For the spinach: Rinse and blanch the spinach in salted water. Squeeze out all the water and chop coarsely. Mix with the Parmesan cheese and the crème fraîche. Season with salt and nutmeg.

2.

For the béchamel: Bring the butter to a boil in a pot. Stir in the flour. Pour in the milk while stirring. Let simmer for about 10 minutes, stirring occasionally until creamy. Season with salt and pepper. Remove from heat.

3.

For the tomato sauce: Clean and dice the mushrooms. Peel and finely chop the onion and garlic. Sauté both onion and garlic in hot oil. Mix in mushrooms and sauteé for about 2-3 minutes. Add the tomatoes. Let simmer about 5 minutes. Add the oregano and season with salt and pepper.

4.

Preheat the oven to 180°C (approximately 350°F).

5.

For the lasagna: For the first layer, start with the béchamel sauce. Cover with a layer of pasta. Spread on the spinach and tomato sauce. Cover with béchamel and repeat with the noodles until all the ingredients are in the pan. The last layer should be tomato sauce.

6.

Cut the mozzarella into cubes and sprinkle over the lasagna. Bake in the oven until golden brown, about 45 minutes. If the lasagna gets too dark, cover with foil and return to the oven.

To serve: Let cool slightly and cut into pieces. Serve while warm.