Ingredients
No. Servings
- Butteras needed
- Egg lasagna sheets
15Sheets15Sheets - Milkas needed
- Fresh cream
250mL250mL - Grated parmigiano reggianoas needed
- Ground pepperas needed
- Saltas needed
- Boiled spinach
200g200g - Zucchini
1Whole1Whole
Preparation
- STEP 1 OF 4
Preheat the fan oven to 180 degrees. Grease the baking dish with butter or oil and a bit of cream on the bottom.
- STEP 2 OF 4
Start layering the lasagna by alternating the pasta, thinly sliced salted and peppered zucchini, salted boiled spinach, butter, Parmigiano, and a bit of cream.
- STEP 3 OF 4
You can make as many layers as you like. Finish the last one by covering with pasta sheets, grated Parmigiano, and butter. Drizzle with a bit of milk.
- STEP 4 OF 4
Bake for about half an hour. Your lasagna is ready to be enjoyed.
Suggestions
Baking dish
General Information
Storage notes
If you use fresh ingredients, you can freeze it in portions and take it out as needed
More information
You can change the vegetables according to availability and personal taste
Origin
Italia
Analysis
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies
Macronutrients (100 gr)
Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Energy (kcal) | 146.48 |
Carbohydrates (g) | 2.59 |
of which Sugars (g) | 1.69 |
Fat (g) | 13.53 |
of which Saturates (g) | 7.6 |
Protein (g) | 3.39 |
Fiber (g) | 0.86 |
Sale (g) | 0.05 |
- Proteins3.39g·17%
- Carbohydrates2.59g·13%
- Fats13.53g·66%
- Fibers0.86g·4%