- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4-6
- Cooking methods: Oven
- Energy 368.55 (Kcal)
- Carbohydrates 43.06 (g) of which sugars 7.79 (g)
- Proteins 21.94 (g)
- Fat 13.16 (g) of which saturated 7.00 (g)of which unsaturated 4.94 (g)
- Fibers 3.72 (g)
- Sodium 1,692.15 (mg)
Indicative values for a portion of 9 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
You can cook the lasagna the night before and store it in the refrigerator. You can cut it cold and reheat it in the oven before lunch.
You can make the pasta at home by kneading 2 large eggs with 3/4 cup flour and 3/4 cup semolina. Roll out the dough to your preferred thickness and always blanch it for a couple of minutes before using it.
You can add a clove of garlic or chopped shallot to the zucchini (in the pan).
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