Florentine lasagna

75 min
Type of dish: Pasta, Meats, 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 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
Bechamel (roux 40x40) for sauces 0.85 l
Tomato sauce 0.3 l
See Recipe
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
See Recipe
Onion 0.1 kg
Garlic, bulb 0.16 ud
Green pepper 0.06 kg
Diced tomato 0.4 kg
Sunflower oil 0.01 l
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.