Ricotta and Spinach Lasagna with Parmesan Béchamel
70 min 1 serving 980 kcal · 52 g proteinLevel: Expert
The nutritionist's note
980 kcal and 52 g of protein: the most calorie-dense dish in the catalogue, designed for a high-expenditure day. Spinach and pasta bring 7.4 mg of iron, ricotta and parmesan 2.8 µg of B12. Save it for heavy training days.
Ingredients
1 serving
- lasagna sheets90 g
- ricotta120 g
- fresh spinach200 g
- semi-skimmed milk200 ml
- wheat flour15 g
- olive oil10 g
- grated parmesan30 g
- egg1 unit · 60 g
Method
- 1
Preheat the oven to 180 °C. Wilt the spinach (200 g) for 4 minutes in a pan, squeeze it hard, then chop it.
- 2
Mix the spinach with the ricotta (120 g), egg (1), salt, pepper and nutmeg.
- 3
Make the béchamel: heat 10 g of olive oil, add the flour (15 g), cook the roux for 2 minutes without colouring, then pour in the cold milk (200 ml) in three additions while whisking.
- 4
Cook the béchamel for 5 minutes until it coats the spoon, then stir in half the parmesan (15 g).
- 5
Assemble the lasagna: a base of béchamel, a layer of sheets (90 g total), the ricotta-spinach filling, and repeat over three layers.
- 6
Finish with béchamel and the remaining parmesan (15 g), then bake for 40 minutes covered and 10 minutes uncovered to brown.
- 7
Rest for 10 minutes out of the oven: lasagna cuts cleanly once it has firmed up.
Nutrition facts
per serving
| Energy | 980 kcal |
|---|---|
| Protein | 52 g |
| Carbohydrates | 88 g |
| Fat | 42 g |
| Fibre | 7 g |
| Iron | 7.4 mg |
| Vitamin B12 | 2.8 µg |
Potential allergens
- gluten
- lactose
- eggs
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