Lasagne
Category: Main dish
Preparation:
- Place a pan on the hob and heat on high. Add some dripping and sweat the onions until they are glassy. Add and sear the ground meat. Season vigorously with salt and paprika.
- Add the tomato paste and water, and mix everything thoroughly. Take the pan off the heat.
- Put the flour and 2–3 tbsp of the milk into a small bowl and stir until smooth. Put the rest of the milk into a pot and bring it to a boil on high heat. As soon as the milk is boiling, take the pot off the heat, stir in the flour mixture and briefly bring to a boil again. Season to taste with grated nutmeg and set aside.
- Grate the parmesan cheese. Grease a heat-resistant casserole dish. Put some of the bechamel sauce into the casserole dish so the bottom is covered.
- Put on a layer of lasagne noodles, cover it first with bechamel sauce and then with meat sauce, and sprinkle parmesan on top. Repeat this layering process several times until the dish is full. The final layer should be meat sauce sprinkled with parmesan.
- Place the casserole dish on a rack in the oven and bake for about 45 minutes at 180°C using the hot airfunction. Once the noodles are done and the cheese is nicely browned, take the lasagne out of the oven and let it cool for 5 minutes. Then serve.
Ingredients (for 6 servings):
1 package lasagne noodles
250 g parmesan
For the meat sauce:
500 g ground meat
Onion
Salt
Paprika
200 g tomato paste
150 ml water
For the bechamel sauce:
500 ml milk
2–3 tbsp. flour
nutmeg, grated
Function: Hot air
Temperature: 180°C
Nutritional information
Carbohydrates 85 g
Protein 252 g
Fat 154 g
Calories / bread units
Recipe 2838 kcal
Portion 473 kcal
Portion 1,2 BE
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