Rocket hack lasagne

Name: Rocket hack lasagne
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 30 g Pine nuts; 2 Federation Rocket; 75 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 Onion; 2 Garlic cloves; 600 g mixed minced meat; 1 TEASPOON dried thyme; 2 TABLESPOONS Tomato paste; 1 can(s) (400 ml) strained tomatoes; 3 TSP Instant vegetable stock; 20 g Butter or margarine; 30 g Flour; 200 ml Milk; 350 g Finger carrots; 150 g Fresh goat cheese; 9 Lasagne sheets; 60 g grated gouda cheese; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

30 g Pine nuts
2 Federation Rocket
75 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 Onion
2 Garlic cloves
600 g mixed minced meat
1 TEASPOON dried thyme
2 TABLESPOONS Tomato paste
1 can(s) (400 ml) strained tomatoes
3 TSP Instant vegetable stock
20 g Butter or margarine
30 g Flour
200 ml Milk
350 g Finger carrots
150 g Fresh goat cheese
9 Lasagne sheets
60 g grated gouda cheese
7-10 Tbsp Grease

Directions

1
Roast the pine nuts in a pan without fat until golden brown, take them out. Wash the rocket, dab dry, cut off the stalks. Finely puree the halves of the rocket with pine nuts and 60 ml olive oil.
2
Season to taste with salt and pepper. Peel and chop onion and garlic. Heat 15 ml oil in a pan and fry the minced meat until crumbly. Add onion, garlic and thyme, fry briefly. Add tomato paste and sauté briefly.
3
Add strained tomatoes and 200 ml water, bring to the boil. Stir in 1 teaspoon of broth and let it simmer for about 15 minutes. Melt the fat in a saucepan. Sprinkle flour over it and sweat while stirring. Gradually add 300 ml water and milk while stirring.
4
Bring to the boil, stir in 2 teaspoons of stock. Let simmer at low heat for about 10 minutes, stirring from time to time. Wash, clean and peel the carrots. Gradually stir the cream cheese into the béchamel sauce.
5
Season the minced meat and béchamel sauce with salt and pepper. Put a thin layer of chopped sauce in a high, greased casserole dish and cover with 3 lasagne dishes. Layer half the minced sauce, carrots, half the béchamel sauce and the remaining rocket leaves on top.
6
Place 3 lasagne plates on top. Spread 2/3 of the rocket pesto and the rest of the chopped sauce on top. Place 3 lasagne sheets on top and pour the rest of the béchamel sauce on top. Sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes.
7
Serve with remaining rocket pesto.