Vegetarian Lasagna with Tomatoes and Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 509 cal. | (24 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 302.3 μg | (504 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 22.3 μg | (50 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,314 mg | (33 %) | ||
| Calcium | 494 mg | (49 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 170 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the dough
- 2 sprigs Basil
- 100 grams Semolina flour
- 200 grams Pastry flour
- 1 tsp salt
- 3 eggs
- Pastry flour (for working dough)
- For the tomato sauce
- 1 onion
- 1 carrot
- 1 Celery
- 2 garlic cloves
- 2 Tbsps olive oil
- 400 grams crushed Tomatoes (canned)
- salt
- 1 pinch sugar
- freshly ground peppers
- For the béchamel sauce
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 400 milliliters milk
- salt
- Nutmeg
- For finishing
- butter (for the baking dish)
- 100 grams freshly grated Parmesan
- 2 Tbsps Sunflower seed
- Basil (for garnish)
Preparation steps
For the dough, rinse the basil, shake dry, remove the leaves and chop very finely. Mix the semolina, flour, salt, basil, and eggs to combine, then knead by hand. If necessary add a little water. Wrap the pasta in plastic and rest about 30 minutes.
For the tomato sauce, rinse, peel and trim the onion, carrot, celery and garlic as needed and finely dice. Sauté 1-2 minutes together in hot oil. Add the canned tomatoes and simmer over low heat for about 15 minutes, stirring occasionally. Season with salt, sugar, and pepper.
Rinse and trim spinach and blanch in salted water. Rinse in cold water, squeeze out excess and chop coarsely.
For the béchamel, heat the butter in a pot and sprinkle with flour. While stirring, pour in the milk and simmer for a few minutes. Season with salt and nutmeg and remove from the heat.
Divide the dough into quarters and roll out each on a floured work surface to the size of the (rectangular) baking dish. Boil in salted water for 2-3 minutes. Rinse and leave to dry on a kitchen towel.
Grease baking dish with butter. Preheat convection oven to 180°C (approximately 350°F). Layer béchamel, lasagne sheets, spinach, Parmesan and tomato sauce in the dish. Finish with bechamel and parmesan on the last lasagne sheet and sprinkle with sunflower seeds. Bake until golden brown for 30-35 minutes.
Allow to cool slightly, slice and serve garnished with basil.
