Classic lasagna

For 6 people
  • 1 onion
  • 1 Garlic clove
  • 2 Carrots
  • 50 g smoked streaky bacon
  • 2 EL Olive oil
  • 500 g mixed minced meat
  • 1 EL tomato paste
  • 1 pack (500 g) chunky tomatoes
  • Salt
  • pepper
  • 1 tbsp chopped Italian herbs
  • 50 g butter or margarine
  • 50 g flour
  • 1/2 l clear broth (instant)
  • 500 g whipped cream
  • 150 g grated parmesan cheese
  • grated nutmeg
  • 9 Lasagne plates
  • fresh Kr Äuter, olives and pickled peppers
  • Fett
90 minutes
onions Peel l, garlic and carrots. Finely dice the onion, press the garlic through a garlic press. Wash the carrots, cut into small cubes. Finely dice the bacon as well. Heat oil in a pan. Leave out the bacon until crispy, remove. Fry the mince in it. Fry the onion, garlic and carrots briefly. Stir in tomato paste and deglaze with chunky tomatoes. Add the bacon. Season with salt, pepper and herbs. Cook over medium heat for about 10 minutes. Heat the fat for the béchamel sauce. Sweat the flour in it. Deglaze with the stock and cream. Bring to the boil while stirring, stir in 100 g Parmesan. Season to taste with salt, pepper and nutmeg. Grease a lasagne dish (approx. 24 x 16 cm) and spread 1/4 of the bechamel sauce on the base. Cover with 3 sheets of lasagne. First distribute half of the mince, then 1/4 of the bechamel on top. Cover with 3 sheets of lasagne. Repeat the next layer like this.Cover the top layer of lasagne with the remaining béchamel sauce. Sprinkle with the rest of the parmesan. Bake in the preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for about 40 minutes until golden brown. Serve garnished with fresh herbs, olives and pickled peppers
For 6 servings:
1 person approx.:
  • 880 kcal
  • 3690 kJ
  • 34 g protein
  • 67 g fat
  • 35 g carbohydrates


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