Spicy tomato lasagne
easy
75 mins
75 mins
Ingredients
- 1 medium onion
- 1 Garlic clove
- 2 TABLESPOONS Oil
- 2-3 tablespoons (approx. 30 g) Flour
- 1/4 l Milk
- 1/8 l clear broth (instant)
- 100 g Whipped cream
- 50 g Double cream cream cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 750 g Tomatoes
- 200 g boiled shoulder of ham
- 1 collar Basil
- 1/2 package (250 g) Lasagne sheets
- 3 tablespoons (approx. 20 g) grated parmesan cheese
- 7-10 Tbsp Grease
Directions
- 1
Peel and finely dice the onion and garlic. Heat the oil in a pot. Sauté both in it. Dust with flour and sauté briefly. Deglaze with milk, stock and cream. Bring to the boil while stirring.
- 2
Stir in cheese and let it melt in the sauce. Season with salt, pepper and nutmeg. Clean, wash and slice the tomatoes. Dice ham. Wash the basil and pluck the leaves from the stalks, except some for garnishing. Grease a casserole dish. Layer pasta leaves, cheese sauce, except for 4 tablespoons, tomatoes and ham alternately in the dish. Finish with tomato slices. Add the rest of the cheese sauce. Sprinkle with parmesan cheese. Bake lasagne in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 45 minutes until golden brown.
- 3
Grease a casserole dish. Layer pasta leaves, cheese sauce, except for 4 tablespoons, tomatoes and ham alternately in the dish. Finish with tomato slices. Add the rest of the cheese sauce. Sprinkle with parmesan cheese. Bake lasagne in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 45 minutes until golden brown. If necessary, cover with parchment paper for the last few minutes. Remove, let cool slightly and garnish with remaining basil
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