Green, White, Red Lasagne
easy
75 mins
75 mins
Ingredients
- 250 g Carrots
- 1 Onion
- 3 Tomatoes
- 1-2 Garlic cloves
- 1-2 TABLESPOONS Oil
- 500 g mixed minced meat
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 2 TABLESPOONS Tomato paste
- 600 ml Vegetable broth (instant)
- 40 g Butter or margarine
- 40 g Flour
- 250 g Whipped cream
- 250 g Mozzarella cheese
- 1 Pot of basil
- 6 green lasagne sheets
- 30 g Pine nuts
- 7-10 Tbsp cherry tomatoes
- 7-10 Tbsp Grease
Directions
- 1
Peel, wash and finely dice the carrots. Peel and finely dice the onion. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Peel garlic, press through a garlic press.
- 2
Heat the oil in a large frying pan. Fry the onion, garlic and carrots in it. Add the minced meat and fry vigorously for about 5 minutes. Season with salt, pepper and paprika. Stir in tomato paste and tomato cubes.
- 3
Deglaze with 100 ml broth and braise for another 5 minutes. In the meantime heat the fat in a pot, dust with flour, sweat it and gradually deglaze with 500 ml stock and cream. Bring to the boil while stirring.
- 4
Season to taste with salt and pepper. Cut mozzarella into slices, pluck basil leaves. Grease a lasagne dish, spread some sauce thinly on the bottom. Place 3 lasagne plates next to each other. Layer half of the chopped mass, sauce and cheese, 3 more leaves of lasagne, the remaining chopped mass, sauce, basil leaves, pine nuts and cheese.
- 5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Serve garnished with cherry tomatoes.
Nutrition Facts
860 kcal
34 g
59 g
45 g
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