Lasagna
Nutritional values
(Percentage of daily recommendation)
| Calorie | 921 cal. | (44 %) | ||
| Protein | 51.68 g | (53 %) | ||
| Fat | 30.59 g | (26 %) | ||
| Carbohydrates | 122.43 g | (82 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.08 g | (14 %) |
| Vitamin A | 591.97 mg | (73,996 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.26 mg | (19 %) | ||
| Vitamin B₁ | 0.66 mg | (66 %) | ||
| Vitamin B₂ | 0.47 mg | (43 %) | ||
| Niacin | 22.92 mg | (191 %) | ||
| Vitamin B₆ | 0.58 mg | (41 %) | ||
| Folate | 119.93 μg | (40 %) | ||
| Pantothenic acid | 1.34 mg | (22 %) | ||
| Biotin | 10.13 μg | (23 %) | ||
| Vitamin B₁₂ | 2.79 μg | (93 %) | ||
| Vitamin C | 33.91 mg | (36 %) | ||
| Potassium | 1,012.45 mg | (25 %) | ||
| Calcium | 204.27 mg | (20 %) | ||
| Magnesium | 221.34 mg | (74 %) | ||
| Iron | 8.84 mg | (59 %) | ||
| Iodine | 7.87 μg | (4 %) | ||
| Zinc | 10.22 mg | (128 %) | ||
| Saturated fatty acids | 9.66 g | |||
| Cholesterol | 90.11 mg |
Ingredients
- For the bolognese
- 1 onion
- 2 garlic cloves
- 1 carrot
- 2 stalks Celery
- 1 Tbsp olive oil
- 500 grams Ground beef
- 1 Tbsp Tomato paste
- 400 grams peeled Tomatoes (canned)
- salt
- freshly ground peppers
- For the béchamel sauce
- 20 grams butter
- 1 Tbsp Pastry flour
- 120 milliliters milk
- salt
- white peppers
- To assemble
- 12 Lasagne noodle (precooked)
- 1 scoop Mozzarella
- 4 flowers Cherry tomatoes
- 2 Tbsps olive oil
Preparation steps
For the bolognese, rinse the onion, garlic, carrot, and celery. Peel and finely chop the vegetables. Sauté the onion and garlic in a pan with hot oil. Brown the meat until crumbly. Add the remaining vegetables and sauté briefly. Stir in the tomato paste and tomatoes. Let simmer for about 15 minutes. Season with salt and pepper.
For the béchamel sauce, melt the butter in a small saucepan. Add the flour and stir.Add the milk to the pot and let simmer for several minutes until creamy. Season with salt and pepper.
Preheat the oven to 200°C (approximately 400°F).
To assemble, distribute a layer of the bolognese on the bottom of the baking pan (about 18 x 25 cm) (approximately 7 x 10 inches). Layer the noodles on the meat sauce and cover with a little béchamel. Continue to layer the ingredients, ending with the bechamel layer. Cut the mozzarella slice and cover the lasagna. Bake in the oven for about 40 minutes until golden brown.
Rinse the tomatoes carefully and place in a baking dish. Season with salt and pepper and drizzle with olive oil. Bake in the oven for the last 8-10 minutes of the lasagna.
Cut the lasagna into pieces and serve with a tomato. Season with salt and pepper. garnish with watercress.
