Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
919
Calories
56g
Protein
53g
Fat
46g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup olive oil
- 3 ounces sliced pancetta, finely chopped
- 1 medium onion, finely chopped
- 1 large carrot, finely chopped
- 1 celery rib, finely chopped
- 2 garlic cloves, chopped
- 2 pounds ground beef chuck (not lean)
- 1 1/2 cups dry white wine
- 1 1/2 cups whole milk
- 1/4 cup tomato paste
- 1 1/2 teaspoon thyme leaves
- 2 (10-ounce) packages frozen chopped spinach,thawed
- 2 (15-ounce) containers whole-milk ricotta
- 4 large eggs, lightly beaten
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 teaspoon grated nutmeg
- 3/4 cup whole milk, divided
- 12 Barilla no-boil dried lasagne noodles (from 1 box)
- 1/2 cup grated Parmigiano-Reggiano
- Equipment: a 13- by 9-inch baking pan (3 inches deep)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes