Mushroom Lasagna
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
774
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 774 cal. | (37 %) | ||
| Protein | 35.6 g | (36 %) | ||
| Fat | 58.29 g | (50 %) | ||
| Carbohydrates | 34.77 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.52 g | (12 %) |
more nutritional values
| Vitamin A | 471.18 mg | (58,898 %) | ||
| Vitamin D | 0.38 μg | (2 %) | ||
| Vitamin E | 1.13 mg | (9 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 4.54 mg | (38 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 33.08 μg | (11 %) | ||
| Pantothenic acid | 0.47 mg | (8 %) | ||
| Biotin | 4.76 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 20.9 mg | (22 %) | ||
| Potassium | 356.59 mg | (9 %) | ||
| Calcium | 749.39 mg | (75 %) | ||
| Magnesium | 53.33 mg | (18 %) | ||
| Iron | 2.31 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.65 mg | (21 %) | ||
| Saturated fatty acids | 33.49 g | |||
| Cholesterol | 157.71 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams button Mushroom
- 2 Tbsps olive oil
- salt
- black peppers
- 2 tsps grated Lemon peel
- 1 Tbsp lemon juice
- 2 Tbsps chopped parsley
- 1 tsp freshly chopped rosemary
- 2 garlic cloves
- 2 Beefsteak tomato
- 300 grams Gorgonzola
- 200 grams Whipped cream
- 200 milliliters Vegetable broth
- 50 grams freshly grated Gruyere
- 250 grams Lasagne noodle (Uncooked)
- 125 grams Mozzarella
Preparation steps
1.
Rinse mushrooms, clean and slice thinly. Heat olive oil in a frying pan and sauté mushrooms for 3 to 4 minutes with salt and pepper. Stir in lemon juice, parsley and rosemary and allow to cool.
2.
Peel garlic and pass through a garlic press. Add to mushrooms. Rinse tomatoes and chop.
3.
Chop Gorgonzola and purée with cream and vegetable broth. Mix in Gruyere cheese and season with salt and pepper to taste. Cut mozzarella into small cubes.
4.
Butter a rectangular baking dish and layer lasagna, cheese sauce, mushrooms and tomatoes. Over the top layer, sprinkle the remaining cheese and tomatoes. Distribute mozzarella cubes over the top. Bake lasagna in an oven preheated to 180°C (approximately 350°F) for about 40 minutes. Remove from oven and serve.
