Chopped Lasagna

Name: Chopped Lasagna
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 100 g Carrots; 100 g Celeriac; 1 Onion; 1 Garlic clove; 1 can(s) (850 ml, drained weight: 800 g) peeled tomatoes; 2 TABLESPOONS Olive oil; 500 g mixed minced meat; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 TABLESPOON dried or fresh oregano; 40 g Butter or margarine; 40 g Flour; 1/2 l Milk; 7-10 Tbsp grated nutmeg; 9 white lasagne sheets; 100 g Parmesan cheese; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

100 g Carrots
100 g Celeriac
1 Onion
1 Garlic clove
1 can(s) (850 ml, drained weight: 800 g) peeled tomatoes
2 TABLESPOONS Olive oil
500 g mixed minced meat
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 TABLESPOON dried or fresh oregano
40 g Butter or margarine
40 g Flour
1/2 l Milk
7-10 Tbsp grated nutmeg
9 white lasagne sheets
100 g Parmesan cheese
7-10 Tbsp Grease

Directions

1
Peel and wash the carrots and celery and cut them into small cubes. Peel and finely dice onion and garlic. Cut tomatoes in the tin a little smaller. Heat the oil in a large pan. Fry the minced meat in it. Add the vegetables, onion and garlic and fry until crispy brown.
2
Add tomatoes and juice and bring to the boil. Stir in tomato paste and season with salt, pepper, paprika and oregano. Stew the minced sauce over medium heat for 10-15 minutes without lid. In the meantime melt fat in a pot, stir in flour and sweat briefly. Add milk bit by bit and bring to the boil while stirring. Season sauce with salt, pepper and nutmeg and let it swell for about 10 minutes at low heat. Grease a rectangular casserole dish and spread some béchamel sauce on the bottom. Place three lasagne plates on top. Spread half of the chopped sauce on top. Pour 1/3 of the béchamel sauce over it, again cover with three lasagne plates. Pour the rest of the chopped sauce and 1/3 of the béchamel sauce on top.
3
Season sauce with salt, pepper and nutmeg and let it swell for about 10 minutes at low heat. Grease a rectangular casserole dish and spread some béchamel sauce on the bottom. Place three lasagne plates on top. Spread half of the chopped sauce on top. Pour 1/3 of the béchamel sauce over it, again cover with three lasagne plates. Pour the rest of the chopped sauce and 1/3 of the béchamel sauce on top. Cover with the rest of the pasta plates and spread the remaining béchamel on top. Grate the cheese finely, sprinkle the lasagne with it and bake in a preheated oven (electric: 175°C/ gas: level 2) for about 30 minutes.
4
With 6 people: