Lasagna with Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 501 cal. | (24 %) | ||
| Protein | 22.53 g | (23 %) | ||
| Fat | 30.62 g | (26 %) | ||
| Carbohydrates | 37.44 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.95 g | (17 %) |
| Vitamin A | 1,427.63 mg | (178,454 %) | ||
| Vitamin D | 2.86 μg | (14 %) | ||
| Vitamin E | 5.68 mg | (47 %) | ||
| Vitamin B₁ | 0.31 mg | (31 %) | ||
| Vitamin B₂ | 0.73 mg | (66 %) | ||
| Niacin | 7.14 mg | (60 %) | ||
| Vitamin B₆ | 0.47 mg | (34 %) | ||
| Folate | 285.44 μg | (95 %) | ||
| Pantothenic acid | 0.98 mg | (16 %) | ||
| Biotin | 8.43 μg | (19 %) | ||
| Vitamin B₁₂ | 1.42 μg | (47 %) | ||
| Vitamin C | 50.62 mg | (53 %) | ||
| Potassium | 1,233.83 mg | (31 %) | ||
| Calcium | 506.65 mg | (51 %) | ||
| Magnesium | 156.63 mg | (52 %) | ||
| Iron | 5.16 mg | (34 %) | ||
| Iodine | 62.84 μg | (31 %) | ||
| Zinc | 2.54 mg | (32 %) | ||
| Saturated fatty acids | 12.09 g | |||
| Cholesterol | 123.3 mg |
Ingredients
Preparation steps
Rinse spinach, remove thick stems and drain leaves. Hard boil eggs. Toast pine nuts in a dry frying pan. Blanch tomatoes in hot water, rinse with cold water, peel, dice. Remove egg shells and chop eggs into small pieces.
Melt 2 tablespoons butter in a saucepan, stir in flour, pour in milk while stirring, simmer for 10 minutes on low heat and season with salt and pepper. Peel onion and chop finely. Heat olive oil, sauté onion until translucent, add spinach and season with salt. Grease a casserole dish, cover bottom of the casserole dish with a little sauce and cover with lasagna sheets. Add some spinach, diced tomatoes, pine nuts and eggs on lasagna sheets. Cover with Parmesan and sauce and cover with lasagna sheets. Continue with layers. The last layer should be sauce and cheese. Cut remaining butter into small pieces and spread on top of final layer. Bake in the oven 35 minutes at 200°C (approximately 400°F) until golden brown.
