A miracle called lasagna

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the chopping mass, clean, peel and wash the carrots and celery. Clean and wash the leek. Cut the vegetables into small cubes.

2. 2

   Wash the apples and cut out the core with an apple corer. Cut or slice apples into approx. 3 mm thick rings. Put them into a large pot. 1⁄2 Add l water, sugar and lemon juice and bring to the boil. Simmer at low heat for about 2 minutes. Take the puff pastry out of the fridge for 5-10 minutes. When the apple rings are soft and pliable, drain them and let them cool down on kitchen paper, peel onion and garlic. Chop the onion finely. Finely chop the garlic. Wash basil, shake dry, remove leaves and chop coarsely.

3. 3

   Heat the oil in a large frying pan or casserole. Crumble the minced meat into it and stir-fry for 5-6 minutes at high heat until crumbly brown. Season well with salt and pepper.

4. 4

   Add carrots, celery, leek, onion and garlic and continue to fry for 2-3 minutes while stirring. Season to taste with salt, pepper and sugar.

5. 5

   Stir in the tomato paste, sweat briefly. Deglaze with 250 ml water. Add the tomatoes and juice, chop a little with the spatula. Fold in basil. Bring everything to the boil, cover and simmer for about 5 minutes.

6. 6

   Season to taste with salt, pepper, 1 tablespoon oregano and sugar.

7. 7

   Bella béchamel sauce! Melt the butter in a pot at low heat (but do not brown!). Add the flour completely, sweat lightly with a whisk for 30-60 seconds while stirring (flour must not brown!).

8. 8

   Add milk and ½ l water bit by bit while stirring. Stir in stock. Bring sauce to the boil, simmer for about 5 minutes while stirring continuously. This way the taste of the flour disappears and the sauce binds. Season to taste with salt, pepper and nutmeg.

9. 9

   Grate parmesan. Roughly pick mozzarella with your hands. Preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer).

10. 10

    Let's start stratifying. First spread some béchamel sauce thinly on the bottom of the mould until the bottom is covered. Break 4-5 lasagne plates into pieces and place them on the sauce, then spread approx. ¼ of the chopped mass on the plates.

11. 11

    Repeat this sequence three more times. Finish with sauce on the last layer.

12. 12

    Spread the cheese on the surface. Bake lasagne in the hot oven on the second shelf from the bottom for 50-60 minutes. If necessary, cover with aluminium foil after about 40 minutes. Good!