Italian Lasagna with Meat and Bechamel Sauce
phosphorus (P)
Vitamin B12
cobalt (Co)
Beta-carotene
selenium (Se)
calcium (Ca)
Description
Classic Italian lasagna with ground beef, tomato sauce and delicate bechamel sauce
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Lasagna sheets — 1 шт
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Onion — 0.25 шт
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Carrots — 0.25 шт
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Tomatoes — 0.25 шт
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Sunflower oil (refined) — 0.5 ст.л.
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Garlic — 1 зубчик
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Ground beef (10% fat) — 55 г
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Tomato paste — 0.5 ст.л.
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Water, carbonated water — 20 мл
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Table salt — 1 г
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Ground black pepper — 1 г
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Butter 82.5% — 15 г
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Wheat flour (highest grade) — 15 г
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Milk 2.5% — 115 мл
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Ground nutmeg — 1 г
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Cheese "Parmesan" — 15 г
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Cheese "Gouda" — 15 г
- Preheat the oven to 180°C (350°F).
- Finely chop the onion, grate the carrot, dice the tomato, and mince the garlic.
- Heat sunflower oil in a pan, sauté the onion until translucent, add carrot and garlic, cook for 3 minutes.
- Add ground beef and cook, breaking up lumps, until done (about 10 minutes).
- Add tomatoes, tomato paste and water, season with salt and pepper, simmer for 10 minutes over low heat.
- For the bechamel sauce, melt butter in a saucepan, add flour and cook for 1-2 minutes, stirring.
- Gradually pour in the milk, whisking constantly to avoid lumps.
- Cook the sauce over low heat until thickened (5-7 minutes), add salt and nutmeg.
- Grease a baking dish with butter.
- Layer lasagna sheets, then meat sauce, then bechamel sauce.
- Repeat the layers, finishing with bechamel sauce.
- Sprinkle with grated Parmesan and Gouda on top.
- Bake in the oven for 25-30 minutes until golden brown.
- Let the lasagna rest for 5-10 minutes before serving.
657
170 kcal / 100 g
kcal
30.6 g
7.9 g / 100 g
Protein
47.1 g
12.2 g / 100 g
Carbohydrates
38.3 g
9.9 g / 100 g
Fats
4.9 g
1.3 g / 100 g
Ash
3.6 g
0.9 g / 100 g
Fiber
67.5%
Water
8.9 g
2.3 g / 100 g
Sugars
32.3 g
8.4 g / 100 g
Starch
0.22 g
0.06 g / 100 g
Omega-3
5.78 g
1.5 g / 100 g
Omega-6
17.7 g
4.6 g / 100 g
SFA
