Lasagna with Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 756 cal. | (36 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 412.1 μg | (687 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 252 μg | (84 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 26.5 μg | (59 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 1,556 mg | (39 %) | ||
| Calcium | 515 mg | (52 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 24.6 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 267 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the noodles
- 300 grams Pastry flour
- 3 egg yolks
- 100 grams frozen chopped Spinach (thawed)
- For the filling
- 2 onions
- 500 grams Spinach
- 500 grams Tomatoes
- 2 garlic cloves
- 1 bunch Soup vegetables
- 40 grams butter
- 250 grams mixed Ground meat
- 1 Tbsp Tomato paste
- 1 tsp thyme
- ¼ l Beef broth
- ⅛ l white wine
- ⅛ l Whipped cream
- salt
- peppers
- Nutmeg
- For the sauce
- 40 grams butter
- 40 grams Pastry flour
- ½ l milk
- 1 Tbsp vegetable oil
- 100 grams grated Parmesan
- 40 grams butter
Preparation steps
For the noodles: Pile flour on a work surface, make a well in the center and add beaten egg yolks. Quickly knead with salt and spinach into a dough. Shape into a ball and let rest, covered, for 20 minutes. With the pasta machine, roll dough out thinly and trim sheets to fit into a baking dish.
For the filling: Blanch tomatoes, remove from pot, peel, remove seeds and cut tomatoes into small cubes. Season with salt and pepper and set aside.
Peel the onions and garlic and chop finely. Rinse and finely dice the soup vegetables. Rinse spinach thoroughly and combine in a large saucepan with a little water. Drain and allow to cool slightly, then squeeze well and chop coarsely.
Cook half of the onions and the garlic in 20 grams (approximately 1 ounce) butter, add spinach and stir-fry lightly with salt, nutmeg and pepper to taste. Cook remaining onion and garlic with the soup vegetables in remaining butter. Add the ground meat, thyme and tomato pastee and cook briefly, then deglaze with broth and white wine. Season with salt and pepper and simmer for 30 minutes over medium heat. Stir in cream and boil for another 15 minutes.
For the sauce: Melt the butter, stir in flour and cook, gradually stirring in the milk. Simmer for 10 minutes.
Meanwhile, boil the pasta sheets in plenty of salted water with the oil for 5 minutes, then remove and drain on a kitchen towel. Grease baking dish and line with the sheets. Layer with meat filling, spinach, tomato sauce and Parmesan cheese, then repeat layering, ending with a layer of pasta topped with sauce and sprinkled generously with Parmesan. Dot with butter and bake in preheated overn at 200ºC (approximately 400ºF) until golden brown, about 30 minutes. Let cool slightly before serving.
