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Recipe by Emporion
Lasagna with pesto is a delicious baked pasta dish, typical of Italian cuisine. This recipe combines the fresh taste of pesto with the creaminess of baked pasta, creating an explosion of flavors.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Cut the pasta into squares or rectangles and boil them until al dente
Step 2 of 6: Drain and place the pasta on a dry tea towel
Step 3 of 6: Add two tablespoons of the pasta cooking water to the pesto and mix well
Step 4 of 6: In the heated serving dish, put a little melted butter, then a layer of lasagna, a little pesto and grated cheese
Step 5 of 6: Continue layering in this way until all the ingredients are used up
Step 6 of 6: Serve immediately on warm plates
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving406 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 5,642 kJ1,348 kcal | 1,390 kJ332 kcal |
| Fat | 97.6 g | 24.04 g |
| of which saturated fatty acids | 14.74 g | 3.63 g |
| Carbohydrates | 65 g | 16.01 g |
| of which sugars | 8.81 g | 2.17 g |
| Fibre | 4.06 g | 1 g |
| Protein | 55.05 g | 13.56 g |
| Salt | 0.53 g | 0.13 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
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