Gyros Lasagne

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut into fine strips. Peel, quarter and chop the onion. Peel and crush garlic. Mix meat and onion with gyros spice, 2-3 tablespoons of oil, laurel and thyme. Cover and marinate in the refrigerator for about 12 hours. Melt the fat in a pot and sauté the flour in it.

2. 2

   Deglaze milk and 3/8 litres of water while stirring. Bring to the boil and stir in the stock. Let simmer for about 15 minutes while stirring. Season to taste with salt and pepper. Clean and wash the mushrooms, if necessary, and cut them into approx. 5 mm thick slices. Heat 1 tablespoon of oil in a pan and fry the mushrooms in it. Remove, season with salt and pepper and put aside. Fry the gyros in the frying fat for 3-4 minutes. Wash, clean and slice the tomatoes. Dice cheese. Put some sauce in a greased casserole dish (approx. 16 x 26 cm).

3. 3

   Remove, season with salt and pepper and put aside. Fry the gyros in the frying fat for 3-4 minutes. Wash, clean and slice the tomatoes. Dice cheese. Put some sauce in a greased casserole dish (approx. 16 x 26 cm). Place 3-4 lasagne plates on top. Layer gyros, tomatoes, mushrooms and the remaining lasagne plates alternately with sauce. Finish with pasta plates and sauce. Spread cheese on top. Wash the thyme, pluck it from the stems and sprinkle it on the lasagne. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 45 minutes until golden brown

4. 4

   Place 3-4 lasagne plates on top. Layer gyros, tomatoes, mushrooms and the remaining lasagne plates alternately with sauce. Finish with pasta plates and sauce. Spread cheese on top. Wash the thyme, pluck it from the stems and sprinkle it on the lasagne. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 45 minutes until golden brown

5. 5

   Per portion (with 6 people) approx. 2350 kJ/ 560 kcal. E 38 g/ F 28 g/ KH 38 g

Nutrition Facts

KCAL
470 kcal

CARBS
22 g

FATS
27 g

PROTEINS
35 g