Schnitzel Lasagne

Name: Schnitzel Lasagne
Cook time: 3 h
Total time: 3 h
Yield: 5
Ingredients: 2 medium-sized onions; 2 Garlic cloves; 4 TABLESPOONS Olive oil; 1 slightly heaped tablespoon + about 50 g flour; 1 can(s) (850 ml) Tomatoes; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON dried thyme and oregano; 750 g Spinach; 7-10 Tbsp grated nutmeg; 500 g Mushrooms; 6 thin pork cutlets (approx. 125 g each); 125 g Mozzarella cheese; 75 g grated medieval Gouda cheese; 7-10 Tbsp Parsley; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 5

2 medium-sized onions
2 Garlic cloves
4 TABLESPOONS Olive oil
1 slightly heaped tablespoon + about 50 g flour
1 can(s) (850 ml) Tomatoes
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON dried thyme and oregano
750 g Spinach
7-10 Tbsp grated nutmeg
500 g Mushrooms
6 thin pork cutlets (approx. 125 g each)
125 g Mozzarella cheese
75 g grated medieval Gouda cheese
7-10 Tbsp Parsley
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Peel onions and garlic. Chop the onions finely, press the garlic through a garlic press. Heat 1 tablespoon of oil in a saucepan. Fry the garlic and half of the onions in it, dust with a tablespoon of flour and sauté briefly. Add tomatoes and tomato paste, season with salt, pepper, thyme and oregano and bring to the boil while stirring. Simmer at low heat for about 15 minutes. Stir in between.
2
Clean, wash and drain the spinach. Heat 1 tablespoon of oil in a pot and fry half of the remaining onions. Add the spinach, let it collapse and steam covered for about 5 minutes. Season spinach with salt, pepper and nutmeg. If necessary, drain the spinach in a sieve. Clean and slice the mushrooms. Heat 2 tablespoons of oil in a large pan and sauté the remaining onions in it. Add the mushrooms and fry until golden brown, turning them over. Season with salt and pepper. Season tomato sauce with salt and pepper. Grease an oven dish and put 1/3 of the tomato sauce in the dish. Put 50 g flour on a plate and turn the escalopes in it. Place 3 escalopes slightly overlapping on the sauce and season with pepper.
3
Add the mushrooms and fry until golden brown, turning them over. Season with salt and pepper. Season tomato sauce with salt and pepper. Grease an oven dish and put 1/3 of the tomato sauce in the dish. Put 50 g flour on a plate and turn the escalopes in it. Place 3 escalopes slightly overlapping on the sauce and season with pepper. Spread 2/3 spinach and half of the mushrooms on top and cover with the remaining 3 escalopes, season with pepper. Spread the remaining spinach and mushrooms on top and cover with the remaining tomato sauce. Cover well with aluminium foil and braise in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 2-2 1/2 hours. Drain mozzarella and cut into slices. Place on the tomato sauce 30-40 minutes before the end of cooking time and sprinkle with Gouda. Braise until the lasagne has a crispy cheese crust. Garnish with parsley
4
Spread 2/3 spinach and half of the mushrooms on top and cover with the remaining 3 escalopes, season with pepper. Spread the remaining spinach and mushrooms on top and cover with the remaining tomato sauce. Cover well with aluminium foil and braise in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 2-2 1/2 hours. Drain mozzarella and cut into slices. Place on the tomato sauce 30-40 minutes before the end of cooking time and sprinkle with Gouda. Braise until the lasagne has a crispy cheese crust. Garnish with parsley
5
With 6 people: