Tomato and Ricotta Lasagna

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Tomato and Ricotta Lasagna
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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)
Calorie589 cal.(28 %)
Protein28.84 g(29 %)
Fat40.9 g(35 %)
Carbohydrates26.6 g(18 %)
Sugar added0 g(0 %)
Roughage2.01 g(7 %)
Vitamin A383.3 mg(47,913 %)
Vitamin D0.28 μg(1 %)
Vitamin E1.28 mg(11 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.26 mg(24 %)
Niacin6.06 mg(51 %)
Vitamin B₆0.23 mg(16 %)
Folate45.68 μg(15 %)
Pantothenic acid0.53 mg(9 %)
Biotin8.4 μg(19 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C23.09 mg(24 %)
Potassium537.61 mg(13 %)
Calcium695.29 mg(70 %)
Magnesium64.4 mg(21 %)
Iron1.81 mg(12 %)
Iodine2.67 μg(1 %)
Zinc2.15 mg(27 %)
Saturated fatty acids21.06 g
Cholesterol102.95 mg

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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