Tomato and Ricotta Lasagna
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
589
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 589 cal. | (28 %) | ||
| Protein | 28.84 g | (29 %) | ||
| Fat | 40.9 g | (35 %) | ||
| Carbohydrates | 26.6 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.01 g | (7 %) |
more nutritional values
| Vitamin A | 383.3 mg | (47,913 %) | ||
| Vitamin D | 0.28 μg | (1 %) | ||
| Vitamin E | 1.28 mg | (11 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 6.06 mg | (51 %) | ||
| Vitamin B₆ | 0.23 mg | (16 %) | ||
| Folate | 45.68 μg | (15 %) | ||
| Pantothenic acid | 0.53 mg | (9 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 23.09 mg | (24 %) | ||
| Potassium | 537.61 mg | (13 %) | ||
| Calcium | 695.29 mg | (70 %) | ||
| Magnesium | 64.4 mg | (21 %) | ||
| Iron | 1.81 mg | (12 %) | ||
| Iodine | 2.67 μg | (1 %) | ||
| Zinc | 2.15 mg | (27 %) | ||
| Saturated fatty acids | 21.06 g | |||
| Cholesterol | 102.95 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 350 grams green Lasagne noodle
- For the tomato filling
- 1 kilogram ripe Beefsteak tomato
- 400 grams Mozzarella
- 2 Tbsps finely chopped Basil
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- For the ricotta filling
- 300 grams Ricotta cheese
- 100 grams Whipped cream
- 100 grams grated Parmesan
Preparation steps
1.
Cook lasagne noodles according to package instructions in boiling salted water, rinse in cold water and spread on kitchen towel.
2.
For the tomato filling: blanch tomatoes in hot water for a few seconds, rinse in cold water and peel, halve and remove seeds, chop. Drain mozzarella and cut into small cubes. Mix tomatoes with mozzarella, basil and oil and season with salt and pepper.
3.
For the ricotta: combine ricotta with cream and 60 grams (approximately 2 ounces) of cheese, season with salt and pepper.
4.
Layer lasagna noodles, tomatoes and ricotta, alternating, in a greased baking dish. Sprinkle with Parmesan cheese. Bake in preheated oven at 200°C (approximately 400°F) for about 35 minutes. Remove from oven and serve.
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