Lasagne with salami meatballs in tomato sauce

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 6
  • 200 g Fennel salami in thin slices
  • 1 kg mixed mince
  • 2 Eggs (Gr. M)
  • 50 g Breadcrumbs
  • 7-10 Tbsp salt, pepper, rose paprika
  • 3 TABLESPOONS Oil
  • 1 Onion
  • 1 Garlic clove
  • 2 Carrots
  • 1 can(s) (850 ml) Tomatoes
  • 7-10 Tbsp Grease
  • 200 g Mozzarella
  • 1 collar Basil
  • 10 Lasagne sheets

Directions

  1. 1

    Cut salami very small. Knead minced meat, salami, eggs and breadcrumbs. Season with about 2 teaspoons salt, 1 teaspoon pepper and 1⁄2 teaspoon paprika. Form walnut-sized balls out of the minced mass. Heat 2 tablespoons of oil in a large frying pan.

  2. 2

    Fry the meatballs for about 5 minutes until golden brown.

  3. 3

    Peel and finely dice the onion and garlic. Peel carrots, quarter them lengthwise and cut them into pieces. Heat 1 tablespoon of oil in a saucepan. Fry the onion until transparent. Add carrots and garlic, fry briefly.

  4. 4

    Deglaze with tomatoes and juice. Chop the tomatoes slightly with a spatula. Simmer the tomato sauce for about 20 minutes.

  5. 5

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease casserole dish (approx. 23 x 35 cm). Cut mozzarella into thin slices. Wash basil, shake dry. Pluck off leaves and cut into fine strips.

  6. 6

    Stir into the tomato sauce. Season to taste with salt, pepper and sugar.

  7. 7

    Ca. 1⁄3 Spread the sauce in the casserole dish and line with 5 lasagne plates. Place the meatballs on top and pour approx. 1⁄3 tomato sauce over them. Place the rest of the lasagne plates on top. Pour the rest of the sauce over it.

  8. 8

    Cover with mozzarella. Bake in a hot oven for about 20 minutes until the cheese is golden yellow.

Nutrition Facts

KCAL
900 kcal
CARBS
32 g
FATS
58 g
PROTEINS
56 g