Lasagne with Meat Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 788 cal. | (38 %) | ||
| Protein | 54.26 g | (55 %) | ||
| Fat | 33.95 g | (29 %) | ||
| Carbohydrates | 65.48 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.47 g | (5 %) |
| Vitamin A | 543.22 mg | (67,903 %) | ||
| Vitamin D | 1.35 μg | (7 %) | ||
| Vitamin E | 2.85 mg | (24 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.46 mg | (42 %) | ||
| Niacin | 13.15 mg | (110 %) | ||
| Vitamin B₆ | 0.22 mg | (16 %) | ||
| Folate | 58.06 μg | (19 %) | ||
| Pantothenic acid | 0.65 mg | (11 %) | ||
| Biotin | 1.57 μg | (3 %) | ||
| Vitamin B₁₂ | 3.76 μg | (125 %) | ||
| Vitamin C | 6.29 mg | (7 %) | ||
| Potassium | 471.37 mg | (12 %) | ||
| Calcium | 675.73 mg | (68 %) | ||
| Magnesium | 59.68 mg | (20 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 27.15 μg | (14 %) | ||
| Zinc | 6.54 mg | (82 %) | ||
| Saturated fatty acids | 15.93 g | |||
| Cholesterol | 188.42 mg |
Ingredients
- For the dough
- 150 grams Pastry flour
- 150 grams Semolina flour
- 2 eggs
- salt
- For the meat sauce
- 350 grams Ground beef
- 150 grams Veal sausage
- 1 onion
- 1 carrot
- 2 Tbsps Tomato paste
- 2 Tbsps water
- 200 grams Parmesan (freshly grated)
- butter
- 10 fresh Sage
Preparation steps
Mix together flour, durum wheat semolina, eggs and salt with 100 ml (approximately 3.5 ounces or 1/2 cup) of lukewarm water and knead to a smooth dough. Cover with a cloth and let rest for 20 minutes. Roll out the pasta 2 mm (approximately 1/8 inch) thin on a floured work surface. Cut squares of about 10 cm (approximately 4 inches) in length. In a large pot bring salted water to a boil. Inportions, add the pasta sheets. Cook 6 minutes. Lift out with a slotted spoon, and drain on kitchen towels.
Peel anf finely chop the onion and the carrot. In a pan heat 2 tablespoons butter. Add carot and onion and cook until soft Gradually add gound beef and sausage in small portions, and cook until crumbly. Add salt and pepper.
Stir in water and tomato paste. Simmer for 10 minutes.
Melt 3 tablespoons butter in a small pan over low heat. Add sage leaves and cook about 1 minute. Pour the butter through a sieve and brush butter over the pasta sheets. Layer lasagna and meat sauce on 4 plates. Serve with plenty of Parmesan. Drizzle with the remaining sage butter if desired.
