Spinach and Salmon Lasagne
Nutritional values
(Percentage of daily recommendation)
| Calorie | 767 cal. | (37 %) | ||
| Protein | 43.78 g | (45 %) | ||
| Fat | 48.96 g | (42 %) | ||
| Carbohydrates | 42.18 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.27 g | (21 %) |
| Vitamin A | 2,237.7 mg | (279,713 %) | ||
| Vitamin D | 1.22 μg | (6 %) | ||
| Vitamin E | 5.79 mg | (48 %) | ||
| Vitamin B₁ | 0.63 mg | (63 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 21.37 mg | (178 %) | ||
| Vitamin B₆ | 1.56 mg | (111 %) | ||
| Folate | 456.97 μg | (152 %) | ||
| Pantothenic acid | 2.99 mg | (50 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 69.97 mg | (74 %) | ||
| Potassium | 2,091.36 mg | (52 %) | ||
| Calcium | 457.79 mg | (46 %) | ||
| Magnesium | 242.41 mg | (81 %) | ||
| Iron | 8.37 mg | (56 %) | ||
| Iodine | 43.25 μg | (22 %) | ||
| Zinc | 3.38 mg | (42 %) | ||
| Saturated fatty acids | 23.37 g | |||
| Cholesterol | 285.77 mg |
Ingredients
- Ingredients
- 800 grams Spinach
- 2 onions
- 1 garlic clove
- 1 Tbsp vegetable oil
- salt
- freshly gound peppers
- 400 grams fresh Salmon
- 1 lemon (juice)
- 40 grams butter
- 30 grams Pastry flour
- ¼ l milk
- ¼ l Whipped cream
- 2 egg yolks
- 1 generous pinch ground Anise seed
- 1 tsp grained Dijon mustard
- 1 scoop Mozzarella (150 g)
- 200 grams Lasagne noodle
- butter (for greasing)
- Dill (for garnish)
Preparation steps
Rinse spinach thoroughly. Peel and chop onions and garlic. Heat oil in a large saucepan and sauté onion and garlic cubes.
Add wet spinach and cook 5 minutes. Season with salt and pepper.
Rinse and pat dry salmon fillet. Sprinkle with half of the lemon juice and season with salt and pepper.
Heat butter in a pan, whisk in flour, stir in milk and cream and simmer, stirring occasionally, about 10 minutes. Add egg yolk with a little water to thicken. Season with salt, pepper, anise, mustard and remaining lemon juice.
Slice mozzarella.
Line a baking dish with sheets of lasagne. Brush with 1/3 of the sauce. Add half the spinach mixture and half the mozzarella slices. Top with salmon fillet.
Spread with 1/3 of the sauce. Cover with remaining spinach mixture and top with sheets of lasagne. Add last bit of sauce and top with remaining mozzarella.
Bake in an oven preheated to 200°C (approximately 400F) and bake for 30-40 minutes. Garnish with dill and serve hot.
