Spicy tomato lasagna
- 1 medium-sized onion
- 1 clove of garlic
- 2 EL Oil
- 2-3 EL (approx. 30 g) flour
- 1/4 l Milk
- 1/8 l clear broth (instant)
- 100 g whipped cream
- 50 g Double cream cream cheese
- salt
- white pepper
- grated nutmeg
- 750 g Tomatoes
- 200 g cooked shoulder ham
- 1 Bund Basil
- 1/2 pack (250 g) Lasagne plates
- 3 EL (approx. 20 g)
grated parmesan - fat
75 minutes
easy
- 1.
- Peel onion and garlic and chop finely. Heat oil in a pot. Braise both in it. Dust the flour over it and sauté briefly. Deglaze with milk, stock and cream. Bring to the boil while stirring. Stir in cheese and let it melt in the sauce. Season with salt, pepper and nutmeg. Clean, wash and slice tomatoes. Dice the ham. Wash the basil and pluck the leaves from the stems, except for a few for garnish. Grease a baking dish. Layer the pasta sheets, cheese sauce, up to 4 tablespoons, tomatoes and ham alternately in the pan. Finish with tomato slices. Pour the rest of the cheese sauce over it. Scatter parmesan cheese on top. Bake the lasagne in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 45 minutes until golden brown. If necessary, cover with parchment paper in the last few minutes. Take out, let cool a little and garnish with the rest of the basil
- 2.
- E g / F g / KH g
1 person approx.:
- 710 kcal
- 2980 kJ
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