Mushroom Lasagna
Nutritional values
(Percentage of daily recommendation)
| Calorie | 648 cal. | (31 %) | ||
| Protein | 29.05 g | (30 %) | ||
| Fat | 37.95 g | (33 %) | ||
| Carbohydrates | 50.29 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.66 g | (16 %) |
| Vitamin A | 454.8 mg | (56,850 %) | ||
| Vitamin D | 2.64 μg | (13 %) | ||
| Vitamin E | 1.22 mg | (10 %) | ||
| Vitamin B₁ | 0.34 mg | (34 %) | ||
| Vitamin B₂ | 0.57 mg | (52 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.31 mg | (22 %) | ||
| Folate | 65.88 μg | (22 %) | ||
| Pantothenic acid | 1.55 mg | (26 %) | ||
| Biotin | 5.67 μg | (13 %) | ||
| Vitamin B₁₂ | 1.19 μg | (40 %) | ||
| Vitamin C | 55.88 mg | (59 %) | ||
| Potassium | 646.02 mg | (16 %) | ||
| Calcium | 663.88 mg | (66 %) | ||
| Magnesium | 91.62 mg | (31 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 44.48 μg | (22 %) | ||
| Zinc | 2.59 mg | (32 %) | ||
| Saturated fatty acids | 19.42 g | |||
| Cholesterol | 83.34 mg |
Ingredients
- Ingredients
- 1 Organic lemon (Juice and zest)
- 600 grams button Mushroom
- 1 Tbsp clarified butter
- 250 grams Snow peas
- 50 grams butter
- 40 grams Pastry flour
- 750 milliliters milk
- 100 grams freshly grated Parmesan
- salt
- Freshly ground peppers
- Nutmeg
- 200 grams Cherry tomatoes
- 2 bunches Basil (depending on size)
- 1 scoop Mozzarella (150 grams)
- 250 grams Lasagne noodle
- 2 Tbsps olive oil
Preparation steps
Rinse mushrooms, cut into thin slices and sauté in hot butter in a frying pan. Season with salt and pepper to taste. Mix with 1 tablespoon lemon juice and set aside.
Rinse snow peas, pinch off ends and blanch in boiling salted water for 2 to 3 minutes. Drain, rinse and drain again.
For the béchamel sauce, melt butter in a saucepan. Stir in flour and sauté lightly while stirring. Gradually pour in milk and continue stirring over low heat for about 10 minutes until simmering. Stir in half the Parmesan and season with salt, pepper, nutmeg, lemon zest and juice. Season to taste.
Meanwhile, cook lasagna noodles in boiling salted water according to package directions. Drain, rinse and drain again. Spread out on a damp kitchen towel.
Rinse tomatoes and cut in half. Rinse basil, shake dry and pluck off leaves. Drain mozzarella and cut into thin slices.
Oil a baking dish. Place a little béchamel sauce in the bottom. Cover with lasagna noodles, mushrooms, snow peas and tomatoes. Sprinkle on basil leaves and cover with mozzarella slices. Spoon on a little béchamel sauce. Continue layering ingredients in this way. The last layer should be made of lasagna noodles covered in béchamel sauce. Sprinkle the top with Parmesan and drizzle with remaining oil. Bake in an oven preheated to 200°C (approximately 400°F) for 40 minutes. Let stand 5 minutes and serve.
