Lettuce and Tomato Lasagna
Nutritional values
(Percentage of daily recommendation)
| Calorie | 791 cal. | (38 %) | ||
| Protein | 34.75 g | (35 %) | ||
| Fat | 33.27 g | (29 %) | ||
| Carbohydrates | 97.75 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 351.91 mg | (43,989 %) | ||
| Vitamin D | 1.53 μg | (8 %) | ||
| Vitamin E | 2.02 mg | (17 %) | ||
| Vitamin B₁ | 0.54 mg | (54 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.22 mg | (135 %) | ||
| Vitamin B₆ | 0.47 mg | (34 %) | ||
| Folate | 88.7 μg | (30 %) | ||
| Pantothenic acid | 1.43 mg | (24 %) | ||
| Biotin | 8.27 μg | (18 %) | ||
| Vitamin B₁₂ | 0.93 μg | (31 %) | ||
| Vitamin C | 26.21 mg | (28 %) | ||
| Potassium | 792.43 mg | (20 %) | ||
| Calcium | 657.55 mg | (66 %) | ||
| Magnesium | 186.58 mg | (62 %) | ||
| Iron | 6.46 mg | (43 %) | ||
| Iodine | 24.47 μg | (12 %) | ||
| Zinc | 5.26 mg | (66 %) | ||
| Saturated fatty acids | 13.63 g | |||
| Cholesterol | 51.08 mg |
Ingredients
- Ingredients
- 2 small Romaine lettuce
- salt
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 400 milliliters milk
- salt
- freshly ground peppers
- Nutmeg
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 500 grams diced Tomatoes (canned)
- 1 Tbsp freshly chopped oregano
- 9 Lasagne noodle
- 150 grams Parmesan
- 100 grams black Olives
Preparation steps
Rinse lettuce and blanch in salted water. Drain, pat dry, quarter and press lightly with rolling pin. Season with salt and pepper.
Heat butter in a pot until foaming, add flour and milk, stirring. Simmer, stirring occasionally, for about 10 minutes or until creamy. Season with salt, pepper and nutmeg, remove from heat.
Peel onion and garlic and chop finely. Heat oil in a pan and saute until translucent, add tomatoes. Simmer for about 5 minutes, sprinkle with oregano and season with salt and pepper.
Preheat the oven to 180 ° C upper and lower heat.
Layer bechamel sauce, lasagna noodles, lettuce and tomato sauce. Continue layering until all ingredients are used, finishing with tomato sauce.
Grate parmesan and coarsely chop olives. Sprinkle over lasagna. Bake in preheated oven at 180°C (approximately 350°F) for about 45 minutes or until golden brown. If lasagna is getting too dark, cover with aluminum foil. Take out of the oven and serve.
