Salmon Lasagna with Spinach and Goat Cheese
Salmon lasagna with spinach and goat cheese - Refinement layer by layer
Healthy, because
Even smarter
Nutritional values
Thanks to the short-chain fatty acids, people with a sensitive stomach usually tolerate goat cheese quite well. The protein present supports muscle development and serves as a cell building material. Leeks are definitely one of the best friends for a good figure: they contain a lot of satiating fiber and many valuable vital substances, but only a few calories.
If you can't get enough of this delicious lasagna, simply double the amount next time and freeze half of it. After defrosting, it can be easily reheated in the oven.
(Percentage of daily recommendation)
| Calorie | 782 cal. | (37 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.9 g | (40 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 6.4 μg | (32 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 538.3 μg | (897 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 26.1 mg | (218 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 420 μg | (140 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 1,984 mg | (50 %) | ||
| Calcium | 384 mg | (38 %) | ||
| Magnesium | 216 mg | (72 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 1.3 mg | |||
| Cholesterol | 212 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 12 Whole grain lasagne sheets
- salt
- 2 Tbsps olive oil
- 2 stalks Leeks
- 18 ozs Spinach
- 1 oz butter (2 TBSP.)
- Nutmeg
- 21 ozs salmon fillets (without skin)
- peppers
- 3 ½ ozs Goat's milk feta
- 10 ozs Heavy cream
Preparation steps
Cook pasta sheets according to package instructions in plenty of boiling salted water until al dente. Then drain in a colander, drain and mix with olive oil so that they do not stick.
Clean leeks, wash thoroughly, cut into rings, and cook in boiling salted water for 3 minutes. Then rinse with cold water and drain. Clean the spinach, wash it, and cook it wet in a saucepan over medium heat for 5 minutes, stirring to combine. Squeeze out the water, add 1 tablespoon butter, and simmer over low heat for 1-2 minutes. Season with salt and freshly grated nutmeg.
Rinse salmon fillet, pat dry, cut diagonally into thin slices and season with salt and pepper. Crumble the feta. Heat remaining butter in a saucepan. Add leeks and sauté over medium heat for 4 minutes. Deglaze with cream, season with salt and freshly grated nutmeg and simmer on low heat for 4 minutes.
Layer pasta plates, leek vegetables and salmon slices alternately in a baking dish, always sprinkling with a little cheese. As the last layer, add the spinach and sprinkle with the remaining feta. Season with pepper and bake in a preheated oven at 200 °C / 400 °F for 30 minutes.
