Lasagne
Tags:
Description
Crispy cheese, creamy sauce and pasta - who wouldn't be tempted? Here we present an absolute classic of Italian cuisine. Whether young or old, a lasagne tastes good to everyone and always. And if you already have dinner plans for today: never mind, make a lasagne anyway, because it tastes almost better the next time!
Zutaten für
For the meat sauce
250
g
minced beef
100
g
onion
75
g
carrot
g
celery
50
g
fennel
30
g
tomato paste
1
garlic clove
200
ml
red wine
200
ml
stock
400
g
tinned tomatoes
fresh herbs to taste
salt, pepper, chili, sugar to taste
For the bechamel sauce
30
g
onion
20
g
butter
30
g
flour
400
ml
milk
salt, pepper, nutmeg to taste
For the lasagne
100
g
cheese, grated
12
lasagne sheets
Preparation
Cook the meat sauce
1
Sear the minced beef in a little rapeseed oil, then remove from the pan.
2
Finely chop the onion, carrot, celery, fennel and garlic in the Multi Chopper and sweat over a medium heat. Add the tomato purée, sweat briefly and then deglaze with red wine and fill up with stock. Add the minced meat again.
3
Add the tinned tomatoes and freshly chopped herbs and reduce over a medium-low heat and season to taste.
Cook the bechamel sauce
1
Finely dice the onion and sauté in butter.
2
When the onions are translucent, add the flour and mix well. A porridge-like consistency is formed. Roast in the pot for a few seconds while stirring.
3
Deglaze with milk and bring to the boil while stirring until the béchamel sauce becomes creamy and season to taste.
Finish the lasagne
1
Preheat the oven to 160°C convection oven.
2
Pour a few tablespoons of béchamel sauce into the dish, spread and cover with lasagne sheets. Then spread a layer of Bolognese sauce over the lasagne sheets and cover again with the pasta sheets. Next, add another layer of béchamel sauce, then lasagne sheets, then Bolognese sauce. Continue in this way until the dish is filled. Cover the last layer with grated cheese.
3
Bake in the oven for 30 minutes until the cheese is golden brown.
Zutaten für
For the meat sauce
250
g
minced beef
100
g
onion
75
g
carrot
g
celery
50
g
fennel
30
g
tomato paste
1
garlic clove
200
ml
red wine
200
ml
stock
400
g
tinned tomatoes
fresh herbs to taste
salt, pepper, chili, sugar to taste
For the bechamel sauce
30
g
onion
20
g
butter
30
g
flour
400
ml
milk
salt, pepper, nutmeg to taste
For the lasagne
100
g
cheese, grated
12
lasagne sheets
