Spinach and Potato Lasagna with Béchamel Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 711 cal. | (34 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 492 μg | (820 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 248 μg | (83 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 2,063 mg | (52 %) | ||
| Calcium | 856 mg | (86 %) | ||
| Magnesium | 175 mg | (58 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 58 μg | (29 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 26 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 750 grams new potatoes
- Broth (granulated, instant)
- 2 large carrots
- 500 grams Spinach
- 2 onions
- 2 garlic cloves
- 2 Tbsps vegetable oil
- salt
- freshly ground pepper
- 40 grams butter
- 40 grams Pastry flour
- milk
- 150 grams aged Gouda
- grated Nutmeg
- Fat (for the pan)
Preparation steps
Peel potatoes, rinse and cut into thin slices. Cook in boiling broth for 5-6 minutes. Peel carrots and cut into thin slices. With a skimmer, lift potatoes from broth. Blanch carrots in boiling broth for 3-4 minutes. Drain and rinse in cold water, then drain again. Rinse spinach and spin dry. Remove tough stems and cut large leaves into smaller pieces, if needed.
Peel onions and dice. Heat oil in a large saucepan. Sauté onions until tender. Peel garlic and squeeze through a press into pan, then add spinach and cover pot. Remove from heat. Heat butter in a pan and sprinkle flour over hot butter and let cook briefly and stir. Deglaze pan with milk and whisk in 0.25 liter (approximately 1 cup) broth. Bring to a boil, stir constantly until thickened. Remove from heat.
Grate cheese. Stir 100 grams (approximately 1/2 cup) into sauce until melted, stirring frequently. Season heavily with salt, pepper and nutmeg. Grease baking dish. Line bottom of dish with half of potato and carrot slices. Spread 3-4 tablespoons sauce over vegetables. Sprinkle half of spinach mixture over sauce. Sprinkle half of cheese over spinach. Repeat steps with remaining half of ingredients, so that top layer is grated cheese. Bake in preheated oven at 200°C (approximately 400°F) (gas mark 3) for about 30 minutes. To serve, cut into pieces.
