Lasagna
Nutritional values
(Percentage of daily recommendation)
| Calorie | 560 cal. | (27 %) | ||
| Protein | 42.82 g | (44 %) | ||
| Fat | 23.49 g | (20 %) | ||
| Carbohydrates | 39.8 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.83 g | (6 %) |
| Vitamin A | 810.74 mg | (101,343 %) | ||
| Vitamin D | 0.12 μg | (1 %) | ||
| Vitamin E | 0.24 mg | (2 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 11.79 mg | (98 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 32.05 μg | (11 %) | ||
| Pantothenic acid | 0.36 mg | (6 %) | ||
| Biotin | 1.66 μg | (4 %) | ||
| Vitamin B₁₂ | 3.63 μg | (121 %) | ||
| Vitamin C | 6.46 mg | (7 %) | ||
| Potassium | 235.32 mg | (6 %) | ||
| Calcium | 255.78 mg | (26 %) | ||
| Magnesium | 59.74 mg | (20 %) | ||
| Iron | 4.24 mg | (28 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 8.17 mg | (102 %) | ||
| Saturated fatty acids | 12.75 g | |||
| Cholesterol | 134.84 mg |
Ingredients
- Ingredients
- 300 grams Lasagne noodle
- 600 grams Ground beef
- 1 onion (finely chopped)
- 1 garlic clove
- 1 Tbsp clarified butter
- 150 milliliters Chianti wine
- 100 milliliters dark Gravy
- salt
- freshly ground peppers
- 2 carrots (peeled, finely grated)
- 1 tsp hot red ground paprika
- dark sauce thickener
- 100 grams Sour cream
- 100 grams Gouda
- 1 tsp chopped parsley
Preparation steps
Cook lasagna noodles in plenty of boiling salted water until al dente, remove, rinse with cold water and drain and lay next to each other so they do not stick together.
Saute the ground meat in butter until crumbly, add the vegetables and saute for a few minutes, pour in the wine and the gravy, stir in tomato puree and on high heat for about 15 minutes. Season with paprika, salt and pepper, stir in gravy, return to a boil and cook until sauce is thickened.
Line a buttered baking dish with a layer of noodles, some sauce, then a single layer of noodles and so on until all of noodles and sauce are used, ending with noodles. Spread the top layer of noodles with sour cream and then sprinkle with cheese and bake in an oven preheated to 220°C (approximately 400°F) for about 10 minutes or until cheese is melted.
Sprinkle with parsley and serve with bread and wine.
