Florentine lasagna
75 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Egg lasagne
13.0 ud
Onion
0.08 kg
Frozen spinach
0.175 kg
Minced meat
0.2 kg
Grated cheese
0.05 kg
Table salt
3.75 g
Sunflower oil
0.013 l
Tomato sauce
0.3 l
Sterilised milk
0.85 l
Margarine
0.034 kg
Plain flour
0.034 kg
Ground white pepper
0.002 g
Ground nutmeg
0.002 g
Table salt
4.25 g
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
495.84
kcal
Carbohydrates
38.43
g
Proteins
21.45
g
Lipids
27.83
g
Fiber
2.96
g
Saturates
10.43
g
Monounsaturated fatty acids
8.88
g
Polyunsaturated fatty acids
6.36
g
Cholesterol
65.24
mg
Calcium
452.44
mg
Iron
3.91
mg
Zinc
2.45
mg
Vitamin A
348.8
ug
Vitamin C
38.22
g
Folic acid
106.61
ug
Salt (Sodium)
1005.49
mg
Sugars
10.79
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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Premios
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