- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4-5
- Cooking methods: Oven
- Energy 414.77 (Kcal)
- Carbohydrates 36.62 (g) of which sugars 7.40 (g)
- Proteins 18.76 (g)
- Fat 21.82 (g) of which saturated 8.71 (g)of which unsaturated 6.92 (g)
- Fibers 2.91 (g)
- Sodium 1,328.83 (mg)
Indicative values for a portion of 8 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes, Tips, and Variations
You can make the pasta sheets at home by mixing 2 large eggs with 3/4 cup of flour and 3/4 cup of durum wheat semolina.
The thin lasagna sheets can be used raw, but I still prefer to blanch them, even if only for a few seconds: baking time is shortened and, in my opinion, they taste better.
You can omit the speck if you are vegetarian or replace it with cooked ham or bacon.
You can use early or late red Treviso radicchio, Chioggia radicchio, or Verona radicchio.
You can prepare the lasagna the day before and store it in the refrigerator. Then simply reheat it in the oven, whole or already portioned.
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