Tricolore Lasagna
Nutritional values
(Percentage of daily recommendation)
| Calorie | 468 cal. | (22 %) | ||
| Protein | 17.82 g | (18 %) | ||
| Fat | 9.51 g | (8 %) | ||
| Carbohydrates | 75.37 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.44 g | (1 %) |
| Vitamin A | 263.18 mg | (32,898 %) | ||
| Vitamin D | 1.76 μg | (9 %) | ||
| Vitamin E | 4.57 mg | (38 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 0.27 mg | (2 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 35.53 μg | (12 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 3.37 mg | (4 %) | ||
| Potassium | 276.69 mg | (7 %) | ||
| Calcium | 25.2 mg | (3 %) | ||
| Magnesium | 0.93 mg | (0 %) | ||
| Iron | 4.47 mg | (30 %) | ||
| Iodine | 52.8 μg | (26 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 1.52 g | |||
| Cholesterol | 154 mg |
Ingredients
- For the pasta dough
- 400 grams Durum wheat
- 4 eggs
- ½ tsp salt
- 1 Tbsp olive oil
- For dyeing
- 1 tsp ground saffron
- 3 tsps Spinach powder (from the spice shop)
- 1 tsp vegetable oil
Preparation steps
For the pasta dough: Combine the flour, eggs, salt and olive oil and knead until smooth. Add a little more water or flour, as needed. Divide the dough into 3 portions and cover with plastic wrap.
For the yellow dough: Dissolve the saffron in 1 tbsp hot water then knead into 1 portion of dough. For the green dough: Knead the spinach powder into 1 portion of dough.
Lightly coat the dough with oil and let rest for 30 minutes.
Roll the dough out on a floured work surface or run through a pasta machine.
Divide each color of rolled dough into 4 portions (each about 30 cm long and 5 cm wide) (approximately 12 inches long and 2 inches wide). Arrange 3 different colors next to each other, overlapping each by around 2 mm (approximately 1/8 inch). Press a rolling pin over the seams or pass through a pasta machine. Let dry for 2-3 hours on a tea towel lightly dusted with flour.
For a tie-dyed pattern: Knead the colored dough together and roll out thinly by hand or on a pasta machine. Let dry for 2-3 hours on a tea towel lightly dusted with flour.
