Florentine lasagna

75 min
Type of dish: Meats, Pasta, Vegetables
Temperature: Hot
Cuisine type: Italian cuisine
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Egg lasagne 10.833 ud
Onion 0.067 kg
Frozen spinach 0.146 kg
Minced meat 0.167 kg
Grated cheese 0.042 kg
Table salt 3.125 g
Sunflower oil 0.01 l
Bechamel (roux 40x40) for sauces 0.708 l
Tomato sauce 0.25 l
See Recipe
Sterilised milk 0.708 l
Margarine 0.028 kg
Plain flour 0.028 kg
Ground white pepper 0.001 g
Ground nutmeg 0.001 g
Table salt 3.542 g
See Recipe
Onion 0.083 kg
Garlic, bulb 0.133 ud
Green pepper 0.05 kg
Diced tomato 0.333 kg
Sunflower oil 0.008 l
Table salt 0.117 g
Sugar 0.0 kg
Elaboration

For this recipe, the following elaborations are needed:

For the filling:

  • Chop the onion into brunoise from the seasoning of the stuffing.
  • Mince the meat.
  • Gently fry the onion, sauté the minced meat on top and bind it with the tomato sauce, set aside.
  • Cook the spinach in the English style, drain and chop.
  • Mix the spinach with part of the bechamel.
  • Add colour to the remaining tomato sauce and set aside for the lasagne.

SET UP

  • Place a layer of pasta on a greased tray.
  • Spread over the meat sauce place another layer of pasta on top.
  • Add the spinach mixture and another layer of pasta.
  • Add the sauce, cover with the bechamel and sprinkle with grated cheese.
  • Heat and cook au gratin in the oven.
Nutritional information (1 portion)
Energy
413.27
kcal
Carbohydrates
32.04
g
Proteins
17.88
g
Lipids
23.19
g
Sugars 9.01 g
Salt (Sodium) 846.98 mg
Folic acid 88.84 ug
Vitamin C 31.85 g
Vitamin A 290.67 ug
Zinc 2.04 mg
Iron 3.26 mg
Calcium 377.04 mg
Cholesterol 54.37 mg
Polyunsaturated fatty acids 5.3 g
Monounsaturated fatty acids 7.4 g
Saturates 8.69 g
Fiber 2.47 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.