Lasagne

Name: Lasagne
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 200 g Carrots; 1 medium onion; 1 Garlic clove; 4 Stem(s) Basil; 2 TABLESPOONS Olive oil; 500 g mixed minced meat; 1-2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Flour; 150 ml Vegetable broth; 1 can(s) (850 ml) Tomatoes; 300 g Fresh cream; 3-4 Tbsp Milk; 7-10 Tbsp grated nutmeg; 150 g Baby leaf spinach; 9 Lasagne plates (each approx. 14.5 x 9 cm); 50 g Parmesan cheese; 75 g Gouda cheese; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

200 g Carrots
1 medium onion
1 Garlic clove
4 Stem(s) Basil
2 TABLESPOONS Olive oil
500 g mixed minced meat
1-2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Flour
150 ml Vegetable broth
1 can(s) (850 ml) Tomatoes
300 g Fresh cream
3-4 Tbsp Milk
7-10 Tbsp grated nutmeg
150 g Baby leaf spinach
9 Lasagne plates (each approx. 14.5 x 9 cm)
50 g Parmesan cheese
75 g Gouda cheese
7-10 Tbsp Grease

Directions

1
Peel and clean the carrots and cut into small cubes. Peel and finely dice onion and garlic. Wash basil, shake dry and pluck off the leaves and chop coarsely, up to about 1/4.
2
Heat the oil. Fry the minced meat for about 5 minutes while turning it until crumbly. Add carrots, onion and garlic and steam briefly. Stir in tomato paste and steam for 4-5 minutes, season with salt and pepper.
3
Dust with flour and sauté briefly. Add stock and tomatoes. Bring to the boil while stirring, crushing the tomatoes with a spatula. Let the sauce simmer for about 10 minutes while stirring. Season to taste with salt and pepper, stir in chopped basil.
4
Mix crème fraîche and milk until smooth and season with salt, pepper and nutmeg. Sort the spinach, wash and drain well. Grease an ovenproof dish (approx. 15 x 27 cm). Spread a little crème fraîche thinly on the bottom of the dish.
5
Place 3 lasagne plates on top. Layer about 1/2 of the minced sauce, 1/3 crème fraîche and about 1/2 spinach. Repeat the process with lasagne sheets, chopped sauce, crème fraîche and spinach. Finish with 3 lasagne sheets and spread the remaining crème fraiche on top.
6
Grate parmesan and gouda cheese. Spread the cheese on the lasagne. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 45-60 minutes until golden brown. Remove from oven, cut into pieces and garnish with basil leaves.