Italian lasagne

Name: Italian lasagne
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 400 g mixed minced meat; 3 TABLESPOONS Tomato paste; 4 TABLESPOONS Flour; 500 ml Vegetable broth (instant); 6 Stem(s) Thyme, oregano and basil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 3 TABLESPOONS Butter or margarine; 250 ml Milk; 7-10 Tbsp freshly grated nutmeg; 750 g Tomatoes; 9 (approx. 150 g) Lasagne sheets; 75 g Parmesan cheese; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
2 TABLESPOONS Olive oil
400 g mixed minced meat
3 TABLESPOONS Tomato paste
4 TABLESPOONS Flour
500 ml Vegetable broth (instant)
6 Stem(s) Thyme, oregano and basil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
3 TABLESPOONS Butter or margarine
250 ml Milk
7-10 Tbsp freshly grated nutmeg
750 g Tomatoes
9 (approx. 150 g) Lasagne sheets
75 g Parmesan cheese
7-10 Tbsp Grease

Directions

1
Peel onion and garlic and cut into fine cubes. Heat the oil. Fry the minced meat for about 10 minutes while turning it. After 6 minutes add onion and garlic. Stir in tomato paste and dust with 1 tbsp. flour.
2
Add 250 ml stock and 250 ml water, bring to the boil while stirring. Wash thyme, oregano and basil, shake dry and, except for a little garnish, pluck leaves from the stalks and chop.
3
Season the sauce with herbs, salt, pepper and sugar. For the béchamel sauce, melt the fat in a saucepan, add 3 tbsp. flour and sauté. Deglaze with 250 ml broth and milk. Bring to the boil, simmer for about 5 minutes.
4
Season with salt, pepper and 1 pinch of nutmeg. Wash, clean and slice the tomatoes. Grease an oven dish (approx. 17 x 28 cm). Spread some béchamel sauce thinly on the bottom of the dish.
5
Place 3 lasagne plates on top. Spread half of the mince on top. Place 1/3 of the tomato slices on top, spread with béchamel sauce and cover with 3 lasagne sheets. Repeat the process and finish with a layer of lasagne sheets and the rest of the sauce.
6
Spread the rest of the tomatoes on the lasagne. Grate the cheese and sprinkle over the lasagne. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes until golden brown. Arrange in portions and garnish with the remaining herbs.