Lasagna
1 hours and 30 minutes
210 g
210 g
77 g
5 g
47 g
100 g
6 g
167 g
33 g
4 tbsp
333 ml
133 g
33 g
Cooking Instructions
Finely dice 77 g Onion, mince 5 g Garlic, and slice 210 g Mushroom. Peel and finely chop 100 g Tomato.
Heat a little oil in a large pan and sauté the onion until golden. Add the garlic, and after a minute add 210 g Minced Meat. Fry over high heat until fully browned.
Add the mushrooms and sauté until their water has evaporated. Stir in 47 g Tomato Paste and fry for a minute or two, then add the chopped tomatoes and 6 g Salt. Simmer the ragù over low heat for about 20 minutes until thick.
For the béchamel, melt 33 g Butter in a small saucepan, add 4 tbsp Flour, and cook for a minute or two. Gradually whisk in 333 ml Milk and keep stirring until the sauce is smooth and thick. Season with a little salt.
Preheat the oven to 180 °C. Spread a thin layer of béchamel in a baking dish, lay 167 g Lasagna Sheets on top, then add a layer of the meat-mushroom ragù and some 133 g Mozzarella cheese. Repeat the layers until everything is used up. Cover the final layer with the remaining béchamel and sprinkle 33 g Parmesan Cheese on top.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes until the top is golden. Let the lasagna rest for 10 minutes before slicing.
Nutritional Composition (For the entire cooked dish)
Nutri-Score E
2231 kcal
Protein 120.0 g
Unsaturated Fat (Good) 23.0 g
Saturated Fat 55.1 g
Trans Fat (Bad) 21.3 g
Carbohydrates 170.4 g
Sugar 37.9 g