Spinach Lasagna with Ricotta Cheese
Spinach lasagna with ricotta cheese - Perhaps the healthiest version in the world
Healthy, because
Even smarter
Nutritional values
Mozzarella strengthens our muscles not only through the protein: The valuable combination of calcium and phosphorus ensures a strong bone structure and healthy teeth. Spinach is good for beautiful skin and strong nails due to the vitamin A it contains. The trace element zinc supports wound healing and the immune system.
Use chard instead if it's in season. If you like it a little spicier, replace all or part of the ricotta with fresh goat cheese.
(Percentage of daily recommendation)
| Calorie | 547 cal. | (26 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 473.3 μg | (789 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 250 μg | (83 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 25 μg | (56 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 112 mg | (118 %) | ||
| Potassium | 1,643 mg | (41 %) | ||
| Calcium | 793 mg | (79 %) | ||
| Magnesium | 190 mg | (63 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 127 μg | (64 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 8 ozs Spinach
- salt
- 2 red onions
- 2 garlic cloves
- 3 tsps olive oil
- 8 ozs sun-dried tomatoes (Soft tomatoes)
- 18 ozs low fat Ricotta cheese
- peppers
- 3 ½ ozs Cherry tomatoes
- 3 Zucchini
- 4 ½ ozs Mozzarella
- 12 Whole grain lasagne sheets
Preparation steps
Clean and wash the spinach and place in a pot of boiling salted water for about 2 minutes so that the spinach collapses. Rinse, drain, drain well and squeeze.
Peel and finely chop the onion and garlic. Heat 2 tsp oil in a frying pan. Sauté onion and garlic in it for 3 minutes over medium heat.
Meanwhile, finely chop dried tomatoes. Puree ricotta with dried tomatoes, then mix in onions and garlic and season with salt and pepper.
Wash cocktail tomatoes and cut into slices. Clean the zucchini, wash and cut lengthwise into thin slices on a vegetable slicer. Drain the mozzarella and finely shred with your fingers.
Grease a baking dish (approx. 9" x 13") with remaining oil. Place 6 lasagna sheets in the dish, spread half of the ricotta mixture on top, and top each with half of the zucchini slices, spinach, cocktail tomatoes, and mozzarella. Place remaining lasagna sheets on top and layer the remaining ingredients in the same way. Bake the lasagna in the preheated oven at 200 °C / 400 °F on the middle rack for 40-45 minutes.
