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Ingredients
- 60 g Mandeln, blanchiert
- 60 g Parmesan, in Stücken (ca. 2 cm)
- Wasser zum Kochen
- Salz zum Kochen
- 16 Lasagneplatten (ca. 500 g)
Béchamelsauce
- 80 g Butter, in Stücken
- 1000 g Milch
- 80 g Mehl
- 1 ½ TL Salz
- ½ TL Pfeffer
- ½ TL Muskat, gerieben
Fertigstellung
- 150 g Blattspinat, frisch
- 200 g Schinkenspeck, in Scheiben (16 Scheiben), siehe Tipp
- Nutrition
- per 1 Portion
- Calories
- 3340 kJ / 798 kcal
- Protein
- 28 g
- Carbohydrates
- 85 g
- Fat
- 39 g
- Saturated Fat
- 17 g
- Fibre
- 5 g
- Sodium
- 10.8 mg
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