Dinkel Lasagne hell

Herkunft

Verband/Zertifikat

Handelsklasse

Grundpreis

13.16€/1kg

Artikelnummer

#7847

Allergiehinweise

Gluten, Eier,

Nährwerte pro 100g (oder 100 ml)

Energie kJ / kcal	350 kcal
Fett	2,0 g
davon gesättigte Fettsäuren	0,4 g
Kohlenhydrate	68,6 g
davon Zucker	1,3 g
Eiweiß	11,6 g
Salz	0,01 g

Diäthinweise

vegetarisch, vegan,

Preisangaben inkl. MwSt.

Herkunft
Verband/Zertifikat
Handelsklasse: II
Grundpreis: 13.16€/1kg , 3.29€/250 g
Artikel: #7847
Allergiehinweise: Pfandartikel Stück, Gluten, Eier, vegetarisch, vegan, Energie kJ / kcal, Fett, davon gesättigte Fettsäuren, Kohlenhydrate, davon Zucker, Eiweiß, Salz

Dinkel Lasagne, hell, demeter

We use the best Demeter spelt for our spelt lasagne. In our own mill, the grain is ground in several steps to a medium-light flour that still contains valuable components of the grain. The type 812 flour is then processed into pasta by hand. Thanks to the spelt, these lasagne sheets taste delicately nutty and can be used without pre-cooking. They are suitable for preparing a wide variety of lasagne dishes and the packaging of our lasagne is based 100% on the renewable raw material wood from European forests. Combined with water-based printing inks, our packaging is completely free of mineral oil. They can be completely collected in waste paper and are 100% recyclable. We close the paper cycle by offsetting the paper consumption for our packaging and giving something back to nature. Through a long-term partnership with Bergwaldprojekt e.V., we finance the planting of trees in our local forests and the maintenance and preservation of the existing forest every year in accordance with the paper requirements for our packaging. The latter enables the forest to rejuvenate naturally - i.e. new trees grow and the forest thrives. Spelt tastes delicately nutty and is rich in fiber, vitamins, minerals and high-quality protein - a real local superfood. With the beginning of the organic movement, spelt was rediscovered as an unadulterated ancient grain. Until the Middle Ages, it was considered the most important bread grain. It was only with the intensification of agriculture and the increased use of artificial fertilizers that the grain fell into oblivion. There was a very simple reason for this: unlike wheat, spelt hardly reacts to the application of nitrogen fertilizer with an increase in yield. In organic farming, however, the positive properties of the grain are appreciated. In addition to its fine nutty taste and better digestibility, spelt is characterized by the fact that it also thrives in areas with high rainfall and at higher altitudes. Protected by firm husks, the grains are also less susceptible to fungal diseases.

Cooking instructions: Alternate layers of uncooked lasagne sheets with meat, vegetable or flour sauces in a gratin dish. Cover the top layer of pasta with plenty of sauce and top with grated cheese for gratinating. Bake the lasagne in a preheated oven at 180 °C fan oven (top/bottom heat 200 °C) for approx. 40 minutes until golden brown; Recipe: Spinach and feta lasagne: Ingredients: 1.5 kg fresh spinach leaves (or 600 g frozen spinach), 1 clove of garlic, 1 onion, 2 tbsp olive oil, 100 ml milk, pepper, salt, 180 g feta, 200 ml cream, 300 g low-fat quark, 1 egg, freshly grated nutmeg, 250 g Spielberger spelt lasagne, 30 g pine nuts; Preparation: Preheat the oven to 200 °C top/bottom heat. Peel and finely chop the onion and garlic or press the garlic through a garlic press. Heat the oil in a large pan and fry the onions and garlic until translucent. Add the spinach, fry briefly, then pour in the milk and fry until the spinach has collapsed, then season with salt and pepper. Finely crumble the feta and mix with the cream, quark and egg, then season with salt, pepper and nutmeg. Grease a large casserole dish or alternatively the fat pan of the oven. First place a layer of lasagne sheets in the dish, then spread half of the feta cream on top and spread the spinach on top. Cover with another layer of lasagne sheets, spread the remaining feta cream on top and sprinkle with pine nuts. Bake the lasagne in the oven for approx. 35 minutes; tip: the spinach and feta lasagne also tastes great cold and is ideal as finger food for a buffet. Prepare the lasagne the day before, cut into small cubes when cold and serve with skewers. A piece of honeydew melon can also be skewered for that extra special touch at the buffet. You can find more delicious recipes on our website: www.spielberger.de

Herstellung in Österreich .
Ursprung/Rohstoffe: Deutschland , Österreich , Litauen , Polen , Tschechien

Herkunft landwirtschaftliche Zutaten: EU-Bio
Herkunftsland: Deutschland
Zertifizierung: EU Bio-Siegel
Verband und Kontrolle: Demeter (DD)
Bio-Kontrollstelle: DE-ÖKO-007

Lebensmittel

Aufbewahrungs/Verwendungshinweise: Kühl und trocken lagern.

Hersteller

Spielberger GmbH
,

Marke Spielberger Mühle

Zutaten

Monoprodukt

DINKELgrieß** (eine Ur-Weizenart)
**aus biodynamischer Erzeugung

Ernährungshinweise

Vegan Vegetarisch

Allergene

Laut Rezeptur enthalten: Dinkel , Glutenhaltiges Getreide
Kann in Spuren enthalten sein: Eier

Durchschn. Nährwerte

pro 100 g:

Energie	Fett	gesättigte Fettsäuren	Kohlenhydrate	Zucker	Ballaststoffe	Eiweiss	Salz
1486 kJ = 350 kcal	1.0g	0.2g	72.5g	1.9g	2.6g	11.6g	<0.03g

Verpackung

Nettofüllmenge: 250.0 Gramm (g)

Last-Update: 11/22/24, 8:04 AM / Dinkel Lasagne, hell / 4e562ab4-f9d3-467c-8687-56fc76443553 / Version: 1