Lasagna with Spinach

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Lasagna with Spinach
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Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h. 50 min.
Preparation
Calories:
756
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie756 cal.(36 %)
Protein30 g(31 %)
Fat45 g(39 %)
Carbohydrates54 g(36 %)
Sugar added0 g(0 %)
Roughage7.2 g(24 %)
Vitamin A1.7 mg(213 %)
Vitamin D1.4 μg(7 %)
Vitamin E5.3 mg(44 %)
Vitamin K412.1 μg(687 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.6 mg(55 %)
Niacin10.5 mg(88 %)
Vitamin B₆0.7 mg(50 %)
Folate252 μg(84 %)
Pantothenic acid2.1 mg(35 %)
Biotin26.5 μg(59 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C79 mg(83 %)
Potassium1,556 mg(39 %)
Calcium515 mg(52 %)
Magnesium131 mg(44 %)
Iron6.5 mg(43 %)
Iodine51 μg(26 %)
Zinc5 mg(63 %)
Saturated fatty acids24.6 g
Uric acid175 mg
Cholesterol267 mg
Complete sugar12 g

Ingredients

for
6
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
l white wine
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
How healthy are the main ingredients?
SpinachTomatoWhipped creamSpinachParmesanTomato paste

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.