Vegetable Lasagna
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,033 cal. | (49 %) | ||
| Protein | 39.56 g | (40 %) | ||
| Fat | 46.2 g | (40 %) | ||
| Carbohydrates | 127.95 g | (85 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.49 g | (22 %) |
| Vitamin A | 1,563.55 mg | (195,444 %) | ||
| Vitamin D | 0.23 μg | (1 %) | ||
| Vitamin E | 5.02 mg | (42 %) | ||
| Vitamin B₁ | 0.84 mg | (84 %) | ||
| Vitamin B₂ | 1.14 mg | (104 %) | ||
| Niacin | 21.93 mg | (183 %) | ||
| Vitamin B₆ | 1.06 mg | (76 %) | ||
| Folate | 383.75 μg | (128 %) | ||
| Pantothenic acid | 1.94 mg | (32 %) | ||
| Biotin | 12.88 μg | (29 %) | ||
| Vitamin B₁₂ | 0.98 μg | (33 %) | ||
| Vitamin C | 76.78 mg | (81 %) | ||
| Potassium | 1,765.12 mg | (44 %) | ||
| Calcium | 639.74 mg | (64 %) | ||
| Magnesium | 334.31 mg | (111 %) | ||
| Iron | 10.77 mg | (72 %) | ||
| Iodine | 3.25 μg | (2 %) | ||
| Zinc | 7.61 mg | (95 %) | ||
| Saturated fatty acids | 24.47 g | |||
| Cholesterol | 107.76 mg |
Ingredients
- Ingredients
- 12 Lasagne noodle
- 500 grams Spinach
- salt
- 1 onion
- 2 garlic cloves
- 1 Tbsp olive oil
- freshly ground peppers
- 8 ripe Tomatoes
- 100 grams cream cheese
- 150 grams Crème fraiche
- 1 handful parsley
- 200 grams Feta
- 3 Tbsps grated Parmesan (to sprinkle)
- parsley (for garnish)
Preparation steps
Preheat the oven to 150°C (approximately 300°F).
Cook the lasagne sheets in plenty of salted water until al dente. Remove carefully, rinse with cold water and place next to each other on a kitchen towel to dry.
Rinse the spinach, trim and blanch in salted water. Rinse in cold water, squeeze the excess liquid and chop coarsely. Peel the onion and garlic and finely chop.
Heat the oil in a pan and saute the onion and garlic. Add the spinach and season with salt and pepper.
Rinse the tomatoes, trim the core and cut into 1 cm (approximately 1/3 inch) thick slices.
For the cheese, mix the cream cheese with the crème fraîche. Season with salt and pepper. Rinse the parsley, shake dry, pluck the leaves and chop finely. Stir the parsley and feta cheese into the cheese cream mixture.
Stack the lasagna on oven-proof plates. Start with 3 tomato slices per plate, top with lasagna sheets, spread with a cheese mixture and cover with another plate lasagna. To continue, until all ingredients are used up, finishing with lasagna sheets and a sprinkle of Parmesan. Bake the lasagna for about 10 minutes in a hot oven. Garnish with parsley leaves.
