40 of 100

Balance your meal

MyMenu IQ™

40 of 100

Room for Balance Improvement

Your meal is not well balanced

Balance your menu

Side dish

Add to meal

Starters

Add to meal

See Combined Recipes

Now enjoy your meal!

Back

Want to know more about MyMenu IQ™?

What is a balanced menu?

A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.

MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

What is the energy content breakdown?

Protein

2.6g / 10%

Carbohydrates

7.5g / 28%

Fats

7.2g / 61%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Nutritional tips

Unleash your creations with MAGGI's delicious and healthy products. Did you know that adding vegetables and vegetables at the last step of cooking will help vegetables retain their natural color and nutrients?
Did you know that adding vegetables and vegetables at the last step of cooking will help them retain their natural color and nutrients?
Remember to supplement Vitamin C from oranges, pineapples, lemons to help the body metabolize iron This dish has enough salt and cooking oil needed to give you a healthy and delicious meal! You don't need anything extra!

MyMenu IQ™

Celeriac Lazagne

Go back

France Main course

Celeriac Lazagne

Name: Celeriac Lazagne
Prep time: PM0.00T
Cook time: PM30.00T
Total time: PM30.00T
Cuisine: France

(0)

30Min

Easy

Ingredients

6 Servings

1000 g

celery, diced

40 g

fresh lemon juice

2 tbsp

Butter, without salt

1 g

Ground Black Pepper

20 g

MAGGI® Chicken Bouillon Less Salt

6 tbsp

Cooking cream

3 tbsp

parmesan cheese, grated

Copy

Nutrition Value

Energy

103.56 kcal

Protein

2.61 g

Carbohydrates

7.54 g

Fats

7.23 g

Information per serving

Step 1
0 Min

Preheat the oven at 190°C. Cut the top and base of the celery and peel away the skin.
Step 2
0 Min

Cut one of the celery roots into thin slices, same as the lasagna sheets, and the second one into small cubes; place them in 2 different bowls of cold water acidulated with the lemon juice. Boil the chopped diced celery for 15 mins until just tender, then remove with a slotted spoon and blend with a hand blender or a food processor with the butter, crushed black pepper, MAGGI® Chicken Bouillon Less Salt cubes and cream until smooth with a very creamy puree texture.
Step 3
0 Min

Boil the celery slices for 10 to 12 mins until soft but still holding a good shape. Drain the slices carefully so that they stay intact.
Step 4
0 Min

Spread half the celeriac puree over the base of a shallow ovenproof dish and cover with half the celeriac slices. Repeat these layers, and then sprinkle the grated Parmesan over the surface. This dish can be prepared to this point in advance and chilled until ready to serve.
Step 5
0 Min

To serve, bake in the oven for about 15 mins or until golden brown on top.

Step 1 of 5

Preheat the oven at 190°C. Cut the top and base of the celery and peel away the skin.

Step 2 of 5

Cut one of the celery roots into thin slices, same as the lasagna sheets, and the second one into small cubes; place them in 2 different bowls of cold water acidulated with the lemon juice. Boil the chopped diced celery for 15 mins until just tender, then remove with a slotted spoon and blend with a hand blender or a food processor with the butter, crushed black pepper, MAGGI® Chicken Bouillon Less Salt cubes and cream until smooth with a very creamy puree texture.

Step 3 of 5

Boil the celery slices for 10 to 12 mins until soft but still holding a good shape. Drain the slices carefully so that they stay intact.

Step 4 of 5

Spread half the celeriac puree over the base of a shallow ovenproof dish and cover with half the celeriac slices. Repeat these layers, and then sprinkle the grated Parmesan over the surface. This dish can be prepared to this point in advance and chilled until ready to serve.

Step 5 of 5

To serve, bake in the oven for about 15 mins or until golden brown on top.

Recipe PDF

With pictures

Write a review

Your name

Your reviews

Math question 2 + 4 =

Discover more

More interesting Recipes

Show more recipes

Balance your menu

Want to know more about MyMenu IQ™?

What is the energy content breakdown?

Nutritional tips

Celeriac Lazagne

Celeriac Lazagne

Celeriac Lazagne

Ingredients

Overlay Header

Export ingredients

Nutrition Value

Instruction

Step 1

Step 2

Step 3

Step 4

Step 5

Step 1 of 5

Step 2 of 5

Step 3 of 5

Step 4 of 5

Step 5 of 5

01

02

03

04

05

Recipe PDF

Write a review

Discover more

More interesting Recipes

Shepherd’s Pie

Eggplant Lasagna

Italian Lasagna

King Fish With Celery Mousse Recipe