Lasagna with Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 23.54 g | (24 %) | ||
| Fat | 26.97 g | (23 %) | ||
| Carbohydrates | 67.83 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.83 g | (13 %) |
| Vitamin A | 1,102.97 mg | (137,871 %) | ||
| Vitamin D | 0.91 μg | (5 %) | ||
| Vitamin E | 2.96 mg | (25 %) | ||
| Vitamin B₁ | 0.43 mg | (43 %) | ||
| Vitamin B₂ | 0.51 mg | (46 %) | ||
| Niacin | 10.38 mg | (87 %) | ||
| Vitamin B₆ | 0.47 mg | (34 %) | ||
| Folate | 249.09 μg | (83 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.95 μg | (11 %) | ||
| Vitamin B₁₂ | 0.35 μg | (12 %) | ||
| Vitamin C | 40.11 mg | (42 %) | ||
| Potassium | 1,025.17 mg | (26 %) | ||
| Calcium | 423.04 mg | (42 %) | ||
| Magnesium | 191.19 mg | (64 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 18.31 μg | (9 %) | ||
| Zinc | 3.36 mg | (42 %) | ||
| Saturated fatty acids | 13.03 g | |||
| Cholesterol | 51.8 mg |
Ingredients
- For the spinach
- 600 grams Spinach
- salt
- 2 Tbsps freshly grated Parmesan
- 100 grams Crème fraiche
- Nutmeg (freshly grated)
- For the béchamel sauce
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 400 milliliters milk
- salt
- peppers (from the mill)
- For the tomato sauce
- 200 grams button Mushroom
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 400 grams crushed Tomatoes (canned)
- 1 Tbsp freshly chopped oregano
- salt
- peppers (from the mill)
- For the lasagna
- 9 Lasagne noodle (without precooking)
- 150 grams Mozzarella
Preparation steps
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.
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.
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.
Preheat the oven to 180°C (approximately 350°F).
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.
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.
