Green lasagne with lamb mince
easy
105 mins
105 mins
Ingredients
- 1 Onion
- 2 Garlic cloves
- 1 Rosemary stalk
- 60 g Pine nuts
- 3 TABLESPOONS Olive oil
- 750 g minced lamb
- 5 TABLESPOONS Tomato paste
- 7-10 Tbsp Salt
- 7-10 Tbsp Cayenne pepper
- 7-10 Tbsp Cinnamon
- 300 g yellow and green zucchini
- 2 Federation Parsley
- 3/8 l Vegetable broth (instant)
- 60 g Butter or margarine
- 45 g Flour (approx. 3 tablespoons)
- 3/8 l Milk
- 1 Egg Yolk
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 9-10 (approx. 160 g) Lasagne noodle plates
- 3 TABLESPOONS grated parmesan cheese
- 7-10 Tbsp Grease
Directions
- 1
Peel onion and garlic. Dice onion, crush garlic finely. Wash the rosemary, dab dry and remove the needles. Chop finely, except for a little bit for sprinkling. Roast the pine nuts. Heat olive oil in a pan, fry the minced lamb thoroughly. Braise onions and garlic. Stir in tomato paste and rosemary. Deglaze with 1/8 litre water, bring to the boil, season with salt, cayenne pepper and cinnamon. Add half of the pine nuts and set aside. Clean, wash and slice the zucchini. Wash parsley, dab dry, remove leaves, puree in the broth. Heat 40 g fat in a saucepan, sauté the flour in it. Add parsley stock and milk, simmer for a few minutes. Remove from heat, stir in the egg yolk. Season to taste with salt, pepper and nutmeg. Grease the casserole dish and add a thin layer of sauce. Cover with lasagne plates, place half of the courgettes on top. Then add a layer of lasagne sheets, the whole lamb mince and again a layer of lasagne. Cover with the remaining zucchini and cover with the remaining sauce. Sprinkle with parmesan. Spread the remaining fat in flakes on top. Bake in the preheated oven (electric: 200°C/ gas: level 3) for 50-60 minutes. Serve sprinkled with remaining rosemary and pine nuts
- 2
Per portion (with 8 people) approx. 2220 kJ/ 530 kcal
- 3
Plate: Waechtersbach
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