Spinach Lasagna

0
Average: 0 (0 votes)
(0 votes)
Spinach Lasagna
share Share
print
bookmark_border Copy URL
Health Score:
8,2 / 10
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)
Calorie765 kcal(36 %)
Protein33.89 g(35 %)
Fat25.25 g(22 %)
Carbohydrates113.03 g(75 %)
Sugar added0 g(0 %)
Roughage3.1 g(10 %)
Vitamin A1,165.39 mg(145,674 %)
Vitamin D0.19 μg(1 %)
Vitamin E3.19 mg(27 %)
Vitamin B₁0.66 mg(66 %)
Vitamin B₂0.72 mg(65 %)
Niacin18.47 mg(154 %)
Vitamin B₆0.61 mg(44 %)
Folate324.56 μg(108 %)
Pantothenic acid1.4 mg(23 %)
Biotin2.08 μg(5 %)
Vitamin B₁₂0.28 μg(9 %)
Vitamin C36.52 mg(38 %)
Potassium1,166.15 mg(29 %)
Calcium413.61 mg(41 %)
Magnesium300.48 mg(100 %)
Iron9.74 mg(65 %)
Iodine3.2 μg(2 %)
Zinc6.31 mg(79 %)
Saturated fatty acids9.25 g
Cholesterol43.22 mg

Ingredients

for
4
Ingredients
400 grams Spinach
200 grams Arugula
12 Lasagne noodle
salt
1 shallot
1 garlic
2 tablespoons olive oil
250 grams Ricotta cheese
2 tablespoons Whipped cream
2 tablespoons 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.