Lasagne with salami meatballs in tomato sauce
very easy
75 mins
75 mins
Ingredients
- 200 g Fennel salami in thin slices
- 1 kg mixed mince
- 2 Eggs (Gr. M)
- 50 g Breadcrumbs
- 7-10 Tbsp salt, pepper, rose paprika
- 3 TABLESPOONS Oil
- 1 Onion
- 1 Garlic clove
- 2 Carrots
- 1 can(s) (850 ml) Tomatoes
- 7-10 Tbsp Grease
- 200 g Mozzarella
- 1 collar Basil
- 10 Lasagne sheets
Directions
- 1
Cut salami very small. Knead minced meat, salami, eggs and breadcrumbs. Season with about 2 teaspoons salt, 1 teaspoon pepper and 1⁄2 teaspoon paprika. Form walnut-sized balls out of the minced mass. Heat 2 tablespoons of oil in a large frying pan.
- 2
Fry the meatballs for about 5 minutes until golden brown.
- 3
Peel and finely dice the onion and garlic. Peel carrots, quarter them lengthwise and cut them into pieces. Heat 1 tablespoon of oil in a saucepan. Fry the onion until transparent. Add carrots and garlic, fry briefly.
- 4
Deglaze with tomatoes and juice. Chop the tomatoes slightly with a spatula. Simmer the tomato sauce for about 20 minutes.
- 5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease casserole dish (approx. 23 x 35 cm). Cut mozzarella into thin slices. Wash basil, shake dry. Pluck off leaves and cut into fine strips.
- 6
Stir into the tomato sauce. Season to taste with salt, pepper and sugar.
- 7
Ca. 1⁄3 Spread the sauce in the casserole dish and line with 5 lasagne plates. Place the meatballs on top and pour approx. 1⁄3 tomato sauce over them. Place the rest of the lasagne plates on top. Pour the rest of the sauce over it.
- 8
Cover with mozzarella. Bake in a hot oven for about 20 minutes until the cheese is golden yellow.
Nutrition Facts
900 kcal
32 g
58 g
56 g
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