Mushroom Lasagna
Nutritional values
(Percentage of daily recommendation)
| Calorie | 625 cal. | (30 %) | ||
| Protein | 28.44 g | (29 %) | ||
| Fat | 21.64 g | (19 %) | ||
| Carbohydrates | 81.93 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.13 g | (7 %) |
| Vitamin A | 315.19 mg | (39,399 %) | ||
| Vitamin D | 1.82 μg | (9 %) | ||
| Vitamin E | 0.82 mg | (7 %) | ||
| Vitamin B₁ | 0.67 mg | (67 %) | ||
| Vitamin B₂ | 1.24 mg | (113 %) | ||
| Niacin | 18.58 mg | (155 %) | ||
| Vitamin B₆ | 0.56 mg | (40 %) | ||
| Folate | 158.53 μg | (53 %) | ||
| Pantothenic acid | 3.98 mg | (66 %) | ||
| Biotin | 3.29 μg | (7 %) | ||
| Vitamin B₁₂ | 0.85 μg | (28 %) | ||
| Vitamin C | 8.39 mg | (9 %) | ||
| Potassium | 1,386.93 mg | (35 %) | ||
| Calcium | 196.34 mg | (20 %) | ||
| Magnesium | 95.2 mg | (32 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 24.87 μg | (12 %) | ||
| Zinc | 4.09 mg | (51 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Cholesterol | 56.84 mg |
Ingredients
- Ingredients
- 80 grams Spinach
- 350 grams Semolina flour
- 700 grams mixed Mushrooms
- 2 Tbsps olive oil
- 150 grams ham (such as prosciutto)
- 1 onion
- 3 Tbsps butter
- 1 Tbsp Pastry flour
- 400 milliliters milk
- salt
- peppers
- Nutmeg (freshly ground)
- Semolina flour (for working surface)
Preparation steps
For the lasagna: rinse the spinach, then blanch in boiling salted water for about 1 minute, then drain and chill. Once chilled, coarsely chop the spinach, then purée it as finely as possible with about 70 ml (approximately 1/4 cup) of water. Pour the semolina flour onto a flat surface. Gradually add in the puréed spinach, kneading as you go. The dough will initially be somewhat tough, but will become softer after about 10 minutes of kneading. Wrap the pasta in foil and let it sit for about 30 minutes.
Rinse the mushrooms and cut into bite-size pieces. Heat the pieces in the olive oil for about 5 minutes until the mushrooms soften. Drain out any liquid. Cut the ham into strips.
For the sauce: peel and finely dice the onion, then put into a saucepan. Drizzle 1 tablespoon of melted butter over the diced onion, and sprinkle with flour. Pour the milk into the pan, until boiling, season with salt, pepper and nutmeg and remove from heat.
On a floured surface, divide the pasta into 4 pieces. Roll out these pieces until flat (or use a pasta machine).
Preheat the oven to 200°C (approximately 400°F). Pour some of the sauce on the bottom of a baking dish and place one of the 4 flattened noodles on it. Spread some sauce on that, and cover with about 1/3 of the mushrooms and 1/3 of the ham. Place the next noodle on it. Cover with sauce, mushrooms and ham. Continue this untl all ingredients are used up. The last layer should only have the sauce on top (no mushrooms or ham). Place the rest of the butter as small slices on the lasagna and bake until golden brown, or for about 45 minutes.
