lasagne bolognese

Name: lasagne bolognese
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 1 collar Soup Greens; 1 medium onion; 2 Garlic cloves; 1 can(s) (850 ml) Tomatoes; 1 TABLESPOON Olive oil; 500 g mixed minced meat; 1 TABLESPOON dried Italian herbs; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 150 g frozen peas; 75 g Butter or margarine; 50 g Flour; 250 ml Milk; 1 TABLESPOON Instant vegetable stock; 7-10 Tbsp grated nutmeg; 9 Lasagne sheets; 50 g Gouda cheese; 1 TABLESPOON Breadcrumbs; 125 g Mozzarella cheese; 100 g Farmer's Mettwurst; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

1 collar Soup Greens
1 medium onion
2 Garlic cloves
1 can(s) (850 ml) Tomatoes
1 TABLESPOON Olive oil
500 g mixed minced meat
1 TABLESPOON dried Italian herbs
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp black pepper
150 g frozen peas
75 g Butter or margarine
50 g Flour
250 ml Milk
1 TABLESPOON Instant vegetable stock
7-10 Tbsp grated nutmeg
9 Lasagne sheets
50 g Gouda cheese
1 TABLESPOON Breadcrumbs
125 g Mozzarella cheese
100 g Farmer's Mettwurst
7-10 Tbsp Grease

Directions

1
Clean and wash the soup greens. Peel carrots and celery, dice everything finely. Peel onion and garlic, dice finely. Chop the tomatoes. Heat oil in a pot, fry minced meat in it until crumbly. Add soup greens, onion and garlic and fry for 1-2 minutes. Add herbs, tomato paste and tomatoes with juice.
2
Bring to the boil, season with salt and pepper. Simmer open for about 15 minutes. Add peas 5 minutes before the end of cooking time. Season sauce with salt and pepper. Heat 50 g fat in a saucepan, sauté flour in it. Add 500 ml water and milk while stirring, bring to the boil and stir in the stock. Let simmer for about 5 minutes at low heat. Season to taste with salt, pepper and nutmeg. Grease an ovenproof dish (approx. 16 x 26 cm) and spread some béchamel sauce on the bottom. Cover with 3 lasagne plates and spread 1/3 of the minced sauce on top. Spread 1/3 of the béchamel sauce on it, cover with 3 lasagne sheets. Spread 1/3 of the chopped and béchamel sauce on top. Cover with another layer of pasta plates and spread the rest of the sauce on top.
3
Let simmer for about 5 minutes at low heat. Season to taste with salt, pepper and nutmeg. Grease an ovenproof dish (approx. 16 x 26 cm) and spread some béchamel sauce on the bottom. Cover with 3 lasagne plates and spread 1/3 of the minced sauce on top. Spread 1/3 of the béchamel sauce on it, cover with 3 lasagne sheets. Spread 1/3 of the chopped and béchamel sauce on top. Cover with another layer of pasta plates and spread the rest of the sauce on top. Mix Gouda with breadcrumbs. Cut mozzarella into slices. Spread mozzarella and cheese mixture on top. Put 25 g fat in flakes on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Cut the sausage into slices. 10 minutes before the end of the baking time, spread slices of sausage on top
4
Mix Gouda with breadcrumbs. Cut mozzarella into slices. Spread mozzarella and cheese mixture on top. Put 25 g fat in flakes on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Cut the sausage into slices. 10 minutes before the end of the baking time, spread slices of sausage on top