Lasagna with Porcini Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,270 cal. | (60 %) | ||
| Protein | 73.84 g | (75 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 185.52 g | (124 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.06 g | (77 %) |
| Vitamin A | 239.29 mg | (29,911 %) | ||
| Vitamin D | 1.47 μg | (7 %) | ||
| Vitamin E | 1.71 mg | (14 %) | ||
| Vitamin B₁ | 0.69 mg | (69 %) | ||
| Vitamin B₂ | 0.65 mg | (59 %) | ||
| Niacin | 19.21 mg | (160 %) | ||
| Vitamin B₆ | 0.59 mg | (42 %) | ||
| Folate | 114.31 μg | (38 %) | ||
| Pantothenic acid | 1.65 mg | (28 %) | ||
| Biotin | 9.58 μg | (21 %) | ||
| Vitamin B₁₂ | 0.77 μg | (26 %) | ||
| Vitamin C | 23.98 mg | (25 %) | ||
| Potassium | 915.29 mg | (23 %) | ||
| Calcium | 528.52 mg | (53 %) | ||
| Magnesium | 232.64 mg | (78 %) | ||
| Iron | 32.85 mg | (219 %) | ||
| Iodine | 25.22 μg | (13 %) | ||
| Zinc | 6.11 mg | (76 %) | ||
| Saturated fatty acids | 10.34 g | |||
| Cholesterol | 34.95 mg |
Ingredients
- Ingredients
- 500 grams Beefsteak tomato
- 500 grams Porcini mushroom
- 2 onions
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 Tbsp dried italian Fresh herbs
- salt
- freshly ground peppers
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 400 milliliters milk
- 1 pinch Nutmeg
- 12 Lasagne noodle
- 100 grams grated Parmesan
Preparation steps
Blanch the tomatoes in boiling water, rinse with cold water, remove the skin, remove cores and stems and dice the flesh into cubes. Clean the mushrooms and cut into bite-size pieces. Peel the onions and the garlic and finely chop. Put the olive oil in a pan and sauté the onion with the garlic until soft. Add mushrooms and stir-fry until the liquid evaporates. Season with herbs, salt and pepper.
Preheat the oven to 180°C (approximately 350°F). For the sauce, melt the butter in a saucepan. Sprinkle the flour over it, let stir and bubble up once. Pour in some milk and stir vigorously. Continue until the milk is added and a creamy, lump-free sauce has formed. Season with salt, pepper and freshly ground nutmeg.
Pour some sauce into a square baking dish. Then place a layer of lasagne noodles, cover with a little sauce and sprinkle with mushrooms and tomatoes on top. Place another layer of noodles on top, cover with sauce and vegetables and continue layering the lasagna in this way. Finish with a layer of noodles and sauce and bake in the oven for about 40 minutes. Cover with parmesan cheese in the last approximately 20 minutes and finish baking.
Cut into pieces and serve.
