Wild Boar Lasagna
Nutritional values
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 33.15 g | (34 %) | ||
| Fat | 28.87 g | (25 %) | ||
| Carbohydrates | 45.72 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.72 g | (9 %) |
| Vitamin A | 573.67 mg | (71,709 %) | ||
| Vitamin D | 1.79 μg | (9 %) | ||
| Vitamin E | 1.32 mg | (11 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.54 mg | (49 %) | ||
| Niacin | 15.54 mg | (130 %) | ||
| Vitamin B₆ | 0.66 mg | (47 %) | ||
| Folate | 58.26 μg | (19 %) | ||
| Pantothenic acid | 1.86 mg | (31 %) | ||
| Biotin | 7.41 μg | (16 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 19.67 mg | (21 %) | ||
| Potassium | 865.4 mg | (22 %) | ||
| Calcium | 306.23 mg | (31 %) | ||
| Magnesium | 105.64 mg | (35 %) | ||
| Iron | 3.59 mg | (24 %) | ||
| Iodine | 24.47 μg | (12 %) | ||
| Zinc | 4.71 mg | (59 %) | ||
| Saturated fatty acids | 10.52 g | |||
| Cholesterol | 106.38 mg |
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 1 carrot
- 1 stalk Celery
- 400 grams Ground meat (such as wild boar or deer)
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 150 milliliters Red wine
- 400 grams diced Tomatoes (canned)
- salt
- peppers
- 1 tsp freshly chopped rosemary
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 400 milliliters milk
- 350 grams Lasagne noodle
- 40 grams freshly grated Parmesan
Preparation steps
Peel and finely chop he onion and garlic. Peel the carrots. Rinse and trim the carrot and celery. Finely dice both.
Brown the ground meat until cooked through and breaks apart. Add the onion, garlic, carrot, and celery and sauté briefly. Stir in the tomato paste, the wine and tomatoes. Season with salt and pepper, and simmer for 30 minutes, until the liquid has reduced. Add the rosemary, and mix thoroughly.
Melt the butter in a saucepan. Add the flour and stir to combine. Gradually stir in the milk while and let simmer on low heat for about 5 minutes until thickened, stirring often. Season with salt and pepper.
Preheat the oven to 180°C (approximately 350°F).
Put some of the bechamel sauce in a baking dish and line with lasagna sheets. Add the ground meat mixture, bechamel sauce and the lasagna sheets. Repeat the layers and finish with a layer of the lasagna sheets. Top with bechamel sauce and Parmesan cheese.
Bake for 45 minutes, or until golden brown. If the lasagna becomes too dark, cover with aluminum foil.
