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Lasagne Verde Recipe
|Spinach||1 Bunch (100 gm)|
|Plain flour||2 Cup (32 tbs)|
|Soft butter||4 Teaspoon|
|White sauce||1 Cup (16 tbs)|
|Tomato ketchup||4 Tablespoon|
|Chili powder||3⁄4 Teaspoon|
|Fresh cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2500 Calories from Fat 535
% Daily Value*
Total Fat 60 g92.8%
Saturated Fat 31.7 g158.4%
Trans Fat 0 g
Cholesterol 122.9 mg
Sodium 3351.5 mg139.6%
Total Carbohydrates 431 g143.7%
Dietary Fiber 22.9 g91.7%
Sugars 113.9 g
Protein 56 g111.5%
Vitamin A 410.5% Vitamin C 265.7%
Calcium 115.4% Iron 43.6%
*Based on a 2000 Calorie diet
Chop the spinach. Wash, add 1 teaspoon of water and blend in a liquidiser.
Apply butter to the flour. Add 3/4 teaspoon of salt and enough spinach liquid to make
Keep the dough for 30 minutes.
Cut the tomatoes into big pieces, add 1/2 teacup of water and cook.
When cooked, take out a thick soup by putting through a sieve. Add salt, sugar and chilli powder and boil for 10 minutes.
Add the tomato ketchup and cream.
Divide the dough into 4 parts. Roll out very thinly. Cut into long strips about 12 mm. (1/2 wide)
Boil plenty of water in a vessel. Add 1 tablespoon of oil to the boiling water.
Put the lasagne in the boiling water. Cook for 1 minute and remove.
Drop straight into the prepared tomato sauce.
Add salt and pepper to the white sauce.
Grease a baking dish and fill up with lasagne.
Spread the white sauce on top and sprinkle the cheese.
Bake in a hot oven at 400Â°F. for 20 minutes.
Note: Lasagne can be baked in white sauce also. A few boiled vegetables can also be added. It can be prepared in the morning and baked in the evening.