Tomato and Ricotta Lasagna
(1 vote)
(1 vote)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
883
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 883 cal. | (42 %) | ||
| Protein | 43.27 g | (44 %) | ||
| Fat | 61.35 g | (53 %) | ||
| Carbohydrates | 39.9 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.02 g | (10 %) |
more nutritional values
| Vitamin A | 574.95 mg | (71,869 %) | ||
| Vitamin D | 0.42 μg | (2 %) | ||
| Vitamin E | 1.92 mg | (16 %) | ||
| Vitamin B₁ | 0.25 mg | (25 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.09 mg | (76 %) | ||
| Vitamin B₆ | 0.35 mg | (25 %) | ||
| Folate | 68.53 μg | (23 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 34.64 mg | (36 %) | ||
| Potassium | 806.41 mg | (20 %) | ||
| Calcium | 1,042.93 mg | (104 %) | ||
| Magnesium | 96.6 mg | (32 %) | ||
| Iron | 2.72 mg | (18 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.23 mg | (40 %) | ||
| Saturated fatty acids | 31.59 g | |||
| Cholesterol | 154.43 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 350 grams Lasagne noodle
- For the tomato filling
- 1 kilogram ripe Beefsteak tomato
- 400 grams Mozzarella
- 2 Tbsps finely chopped Basil
- 4 Tbsps olive oil
- salt
- peppers (freshly ground)
- For the ricotta filling
- 300 grams Ricotta cheese
- 100 grams Whipped cream
- 100 grams grated Parmesan
Preparation steps
1.
Cook the lasagna sheets according to package information in boiling salted water, then shock in cold water. Spread on a clean kitchen towel to dry.
2.
Blanch the tomatoes in boiling water for a few seconds. Peel, quarter, core, and chop. Drain the mozzarella and dice into small cubes. Mix the tomatoes with the mozzarella, basil and olive oil. Season with salt and pepper.
3.
Mix the ricotta with heavy cream and 60 g (approximately 2 ounces) parmesan cheese. Season with salt and pepper.
4.
Preheat the oven to 220°C (approximately 400°F). In a greased baking dish, alternate layers of the pasta sheets, tomato mixture, and ricotta mixture. Finish with the remaining Parmesan cheese. Bake 25 minutes.
