Spinach Lasagna
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
765
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 765 cal. | (36 %) | ||
| Protein | 33.89 g | (35 %) | ||
| Fat | 25.25 g | (22 %) | ||
| Carbohydrates | 113.03 g | (75 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 1,165.39 mg | (145,674 %) | ||
| Vitamin D | 0.19 μg | (1 %) | ||
| Vitamin E | 3.19 mg | (27 %) | ||
| Vitamin B₁ | 0.66 mg | (66 %) | ||
| Vitamin B₂ | 0.72 mg | (65 %) | ||
| Niacin | 18.47 mg | (154 %) | ||
| Vitamin B₆ | 0.61 mg | (44 %) | ||
| Folate | 324.56 μg | (108 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 2.08 μg | (5 %) | ||
| Vitamin B₁₂ | 0.28 μg | (9 %) | ||
| Vitamin C | 36.52 mg | (38 %) | ||
| Potassium | 1,166.15 mg | (29 %) | ||
| Calcium | 413.61 mg | (41 %) | ||
| Magnesium | 300.48 mg | (100 %) | ||
| Iron | 9.74 mg | (65 %) | ||
| Iodine | 3.2 μg | (2 %) | ||
| Zinc | 6.31 mg | (79 %) | ||
| Saturated fatty acids | 9.25 g | |||
| Cholesterol | 43.22 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Spinach
- 200 grams Arugula
- 12 Lasagne noodle
- salt
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 250 grams Ricotta cheese
- 2 Tbsps Whipped cream
- 2 Tbsps grated Parmesan
- 1 splash lemon juice
- freshly ground peppers
Preparation steps
1.
Rinse, trim and spin dry the spinach and arugula. Set aside about 1 handful of the arugula for garnish. Coarsely chop the remaining spinach and arugula.
2.
Cook the pasta in salted water until al dente.
3.
Peel the shallot and garlic and finely chop. Heat the oil and saute together in a large skillet until translucent. Add the spinach and arugula continue to saute until all the liquid has evaporated. Remove from the heat and stir in the ricotta, cream and Parmesan. Season with lemon juice, salt and pepper.
4.
Drain the lasagna noodles drain well. Place one sheet on each plate and top with some spinach mixture. Repeat two more times and sprinkle the last lasagna sheet with little spinach cream. Sprinkle with the remaining arugula and serve.
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