Potato Lasagna with Chanterelles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 560 cal. | (27 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 15.1 μg | (25 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.3 mg | (119 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,257 mg | (31 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the sauce
- 250 grams Chanterelle
- 1 onion
- 50 grams streaky Bacon
- 400 grams Ground meat (pork)
- 500 grams crushed Tomatoes (can)
- 1 tsp dried thyme
- salt
- freshly ground peppers
Preparation steps
For the sauce: Rinse chanterelles, rub cllean with a paper towel and halve as needed. Peel onion and chop finely. Dice the bacon, fry in a pan and remove the bacon. Fry the chanterelles in the bacon fat and remove. Then sauté the onions in the bacon fat. Add the ground pork and cook until crumbly. Stir in bacon, tomatoes and thyme and gently simmer for about 15 minutes. Season with salt and pepper and set aside.
For the filling: Rinse and scrub the potatoes, peel and cut lengthwise into 2-3 mm (approximately 1/10 inch) thick slices or shred. Rinse tomatoes, wipe dry, cut out the stems and cut into slices.
For the bechamel sauce: Heat butter in a pan, add the flour and fry. Deglaze with milk and broth, vigorously stir and simmer for 5 minutes. Season with salt, pepper, nutmeg and lemon juice.
Preheat the oven to 180°C (approximately 360°F) convection. Brush a flat rectangular lasagna pan with oil. Spread 1/3 of the potatoes on the bottom of the pan. Add half of the meat sauce on top of the potatoes. Cover with another third of the potatoes, spread some bechamel sauce on the potatoes and add the rest of the meat sauce. Spread out the remaining potatoes and tomatoes over the sauce like roof tiles. Sprinkle the mushrooms over the potatoes and tomatoes. Drizzle with the remaining bechamel sauce and sprinkle with cheese. Bake in the oven for about 50 minutes until golden brown. Garnish with basil and serve.
