Salami Meatball Lasagne
very easy
60 mins
60 mins
Ingredients
- 200 g Fennel salami
- 1 kg mixed minced meat
- 2 Eggs (size M)
- 1 Egg yolk (size M)
- 50 g Breadcrumbs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Rose peppers
- 4 TABLESPOONS Rapeseed oil
- 1 Onion
- 1 Garlic clove
- 2 Carrots
- 1 TABLESPOON Flour
- 125 ml Vegetable broth
- 1 can(s) (425 ml) peeled tomatoes
- 125 g Mozzarella cheese
- 1 collar Basil
- 10 Lasagne sheets
- 7-10 Tbsp Grease
Directions
- 1
Cut salami into fine strips. Mix minced meat, eggs, egg yolk, salami and breadcrumbs. Season with salt, pepper and paprika. Form 25 walnut-sized balls from the chopped mass
- 2
Heat 2 tablespoons of oil in a large frying pan and fry the meatballs for about 5 minutes, turning them until golden brown. Peel onion and garlic and cut into fine cubes. Peel and halve the carrots and cut them into large pieces
- 3
Heat 2 tablespoons of oil in a saucepan. Fry the onion until transparent. Add carrots and garlic, dust with flour, deglaze with vegetable stock and add tomatoes. Chop a little with a spatula. Simmer tomato sauce for about 20 minutes, mix once with a hand blender, season with salt and pepper
- 4
Drain mozzarella and cut into slices. Wash basil, shake dry, pluck leaves from the stalks and cut into fine strips. Stir basil into the tomato sauce
- 5
Grease the casserole dish (23 x 35 cm). Line 5 lasagne plates in the dish, pour 1/3 of the tomato sauce into the dish, put Meatballs in the dish and pour 1/3 of the tomato sauce over them again. Place the remaining lasagne plates on the meatballs and pour the remaining tomato sauce over them. Cover the lasagne with mozzarella slices and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes until the cheese is golden yellow
Nutrition Facts
850 kcal
32 g
55 g
54 g
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