Lasagne with minced meat and peas

Name: Lasagne with minced meat and peas
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 300 g frozen peas; 1 Onion; 6 TABLESPOONS Olive oil; 1 Stick of celery with green; 1 Carrot; 250 g Minced pork; 150 ml dry white wine; 1 can(s) (425 ml) Tomatoes; 100 g cooked ham; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 30 g Butter or margarine; 25 g Flour; 500 ml Milk; 7-10 Tbsp grated nutmeg; 12 Lasagne sheets; 100 g Parmesan cheese; 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

300 g frozen peas
1 Onion
6 TABLESPOONS Olive oil
1 Stick of celery with green
1 Carrot
250 g Minced pork
150 ml dry white wine
1 can(s) (425 ml) Tomatoes
100 g cooked ham
7-10 Tbsp Salt
7-10 Tbsp Pepper
30 g Butter or margarine
25 g Flour
500 ml Milk
7-10 Tbsp grated nutmeg
12 Lasagne sheets
100 g Parmesan cheese
7-10 Tbsp Grease

Directions

1
Defrost the peas. Peel and chop the onion. Heat 4 tablespoons of oil in a saucepan. Cover peas and onions and stew for 4-5 minutes. Clean and wash the celery, put some celery green aside for garnishing.
2
Peel and wash the carrot. Cut celery and carrot into small cubes. Heat 2 tablespoons of oil in a frying pan. Fry the vegetables and minced meat for 4-5 minutes, turning them over. Pour in wine and simmer until the wine has evaporated.
3
Add the tomatoes and simmer covered for 30-40 minutes. Add some water in between. Cut ham into small pieces. About 3 minutes before the end of the cooking time add peas, onion and ham to the minced sauce, season with salt and pepper.
4
For the béchamel sauce, melt the fat, dust with flour, sweat and stir in the milk. Bring to the boil, simmer for 1-2 minutes, season with salt, pepper and a little nutmeg. Bring a saucepan with plenty of salted water to a boil.
5
Add the lasagne sheets, simmer for about 1 minute, remove and rinse in cold water. Grate the parmesan. Grease the casserole dish, line the bottom with 3 lasagne sheets. Put 1/3 of the minced meat on top, sprinkle with some parmesan.
6
Repeat the process twice more. Finish with lasagne plates. Pour the béchamel sauce over it and sprinkle with the remaining Parmesan cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes until golden brown.
7
Remove, arrange and garnish with celery green.