Lasagne
A quintessential Italian pasta dishes, Lasagna needs no introduction - layers of flat pasta sheets, minced meat and vegetable filing and Béchamel cheese sauce topped with more cheese.
Category: Mains
Source: www.amazon.de
Equipment
| Casserole dish |
Ingredients
| Bechamel sauce: | |
|---|---|
| Butter | |
| Flour | |
| Milk | |
| Gouda | |
| Salt | |
| Pepper | |
| Nutmeg | |
| Filling: | |
| Onions | |
| Olive oil | |
| Beef mince | |
| Soup vegetables | |
| Tomato paste | |
| White wine | |
| Fresh thyme | |
| Pasta: | |
| Lasagne | |
Instructions
For the béchamel sauce, heat the butter and sauté the flour in it. Gradually deglaze with milk. Simmer for a good 15 minutes. Then stir in ⅔ of the freshly grated cheese and season with salt, pepper and nutmeg.
Meanwhile, peel and finely chop the onions. Sauté in the oil until soft. Add the mince, stir fry until crumbly. Clean and finely chop the soup vegetables and add to the mince. Stir in the tomato purée and deglaze with wine. Cover and simmer for 10 minutes. Season to taste with thyme, salt and pepper.
Cook the lasagne sheets in portions in salted water. Rinse in cold water and drain.
Line an ovenproof buttered dish with the leaves. Fill in layers of minced meat, pasta sheets and beschamel sauce. Sprinkle with the remaining cheese. Bake in the oven at 200°C for approx. 20-30 minutes.
Serve with a fresh lettuce or tomato salad.
Nutrition
| Serving size: | 487.6 |
| Energy: | 885.6 |
| Ratio: | 1.8 |
| Carbohydrate: | 68.2 |
| Fat: | 47.0 |
| Protein: | 43.2 |
| Saturated fat: | 23.7 |
| Sodium: | 487.2 |
| Sugar: | 19.9 |