Recipes · Italian · Main Courses
Lasagne alla Bolognese
One serving has 814 kcal and 37 g protein, and at least a fifth of a woman's daily need of selenium (114%), cobalamin (111%), phosphorus (80%), niacin (80%), zinc (79%) and thiamin (78%). Ready in 115 minutes.
- Preparation: 25 min
- Cooking: 90 min
- Makes: 1 serving (528 g)
- Difficulty: Hard
- Diets: High protein
- Contains: alcohol, beef, celery, dairy, gluten, sulphite
Ingredients
- 60 g Dry pasta
- 90 g Ground beef
- 30 g Onion
- 25 g Carrot
- 25 g Celery
- 120 g Crushed tomatoes
- 30 g Red wine
- 8 g Extra virgin olive oil
- 100 g Whole milk
- 10 g Butter
- 12 g Plain flour
- 15 g Parmigiano Reggiano
- 0.5 g Nutmeg
- 2 g Salt
- 0.5 g Black pepper
Method
- Finely chop the onion, carrot and celery and soften them in olive oil for 10 minutes.
- Add the beef and brown it, then pour in the wine and let it bubble away.
- Stir in the tomatoes, season, and simmer gently for at least an hour for the ragù.
- For the béchamel, melt the butter, stir in the flour, then whisk in the milk and cook until thick. Season with salt and nutmeg.
- Cook the lasagne sheets for 2 minutes in boiling water if they are not the no-boil kind.
- Layer ragù, pasta, béchamel and Parmesan in a small dish, finishing with béchamel and cheese.
- Bake at 190 °C for 30-35 minutes until golden, and rest for 10 minutes before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 814 kcal | 38% |
| Carbohydrates | 75.1 g | |
| Water | 366 mL | |
| Fiber | 6.4 g | 21% |
| Protein | 37.2 g | 77% |
| Tryptophan | 0.22 g | |
| Threonine | 0.57 g | |
| Isoleucine | 0.69 g | |
| Leucine | 1.3 g | |
| Lysine | 0.8 g | |
| Methionine | 0.27 g | |
| Cystine | 0.24 g | |
| Phenylalanine | 0.82 g | |
| Tyrosine | 0.53 g | |
| Valine | 0.84 g | |
| Histidine | 0.45 g | |
| Fat | 38.1 g | |
| Monounsaturated | 16 g | |
| Polyunsaturated | 2.3 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2 g | |
| Saturated | 15.7 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 104 mg | |
| Calcium | 403 mg | 40% |
| Copper | 0.52 mg | 58% |
| Iron | 6.5 mg | 36% |
| Magnesium | 108 mg | 35% |
| Manganese | 1 mg | 56% |
| Phosphorus | 557 mg | 80% |
| Potassium | 1,164 mg | 25% |
| Selenium | 62.6 µg | 114% |
| Sodium | 1,593 mg | |
| Zinc | 6.3 mg | 79% |
| Thiamin (vitamin B1) | 0.86 mg | 78% |
| Riboflavin (vitamin B2) | 0.74 mg | 67% |
| Niacin (vitamin B3) | 11.2 mg | 80% |
| Pantothenic acid (vitamin B5) | 0.83 mg | 17% |
| Pyridoxine (vitamin B6) | 0.76 mg | 58% |
| Folate (vitamin B9) | 207 µg | 52% |
| Cobalamin (vitamin B12) | 2.7 µg | 111% |
| Choline | 109 mg | 26% |
| Vitamin A | 363 µg | 52% |
| Vitamin C | 15.5 mg | 21% |
| Vitamin D (D2 + D3) | 2.9 IU | 0% |
| Vitamin E | 3.5 mg | 23% |
| Vitamin K | 25.4 µg | 28% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
3.9 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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