63
62
Ingredients
approx. 350 g Lasagne pasta
(not pre-cooked)
Tomato meat filling
1 onion
2 garlic cloves
1 carrot
1 stalk celery
3 table spoon olive oil
400 g minced meat (beef or beef
and pork)
800 g canned tomatoes, cut in
pieces
1/8l milk
1/8l red wine
1 bay leaf, salt, pepper, sugar
Béchamelsauce
1/2 l milk
50 g butter
2 table spoon flour
100 g parmesan, fresh grated
Lasagne
Preparation
Tomato meat filling
Peal, cut and clean onions, garlic, carrots and cut in small pieces.
Heat the oil in a frying pan and stir-fry vegetables and minced meat.
Add the milk, red wine, tomatoes and bay leaf and let it simmer for 30
minutes. Stir from time to time. Take out the bay leaf and season with salt,
pepper and a pinch of sugar to taste.
Béchamelsauce
Heat the milk and butter. Add flour and combine. Let mixture cook for 2
minutes on high heat.
Take from heat and fold in half of the parmesan.
Lasagne
Cover the bottom of a big heat-resistant casserole dish with Lasagne pasta,
spread one third of the tomato-meat filling on top of the Lasagne and cover
with sauce. Repeat this order of layers until the filling and the sauce are
finished. Preheat the oven to 190°C using convection heat.
Cover with parmesan and place in the hot oven. Bake at 190°C using convec-
tion heat
for approx. 30 minutes.
RECIPES