Beer – Lasagna with Sheep Cheese – Bechamel
by Editorial Staff
Summary
| Prep Time | 1 hr 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the sauce: (beer sauce)
- 1 tablespoon olive oil
- 500 g minced meat, half and half
- 1 ½ tablespoon soy sauce
- 1 glass tomato (s), dried, soaked in oil (drained weight 280 g)
- 3 cloves garlic
- 1 stick (s) celery
- 1 large carrot
- 1 glass onion (s) (Borettane onions in balsamic vinegar, drained weight 80 g), alternatively 2 onions
- 200 ml beef stock
- 500 ml beer (black beer)
- 200 ml red wine
- 4 tablespoon tomato paste
- 3 tablespoon paprika pulp
- 1 packet herbs, Italian style (frozen, e.g. basil, oregano, thyme etc.)
- 1 teaspoon cayenne pepper
- 2 tablespoon sugar
- salt and pepper
For the sauce: (bechamel sauce)
- 1 tablespoon butter
- 350 ml milk
- 1 tablespoon flour
- 1 teaspoon lemon juice
- 1 pack sheep`s cheese
- salt and pepper
- 18 lasagne plate (s)
- 4 large tomatoes (vine tomatoes)
- some cheese, grated, if necessary, for gratinating
- nutmeg
Print Recipe
Pin Recipe Instructions
- Clean and finely chop onions, celery, sun-dried tomatoes, carrots and garlic. Heat 1 tablespoon of olive oil in a pan and fry the minced meat until crispy. Season with soy sauce, remove from the pan and fry the vegetables in the fat for about 5 minutes. Deglaze with the red wine.
- Transfer the minced meat and vegetables to a saucepan and add all the remaining ingredients (except for the herbs) and cook for about an hour over medium heat (until the desired consistency is reached - if the sauce is too thick, add a little red wine), stirring occasionally. When the sauce is ready, stir in the herbs. The sauce should taste nice and sweet. Salt well, as the pasta plates absorb the salt.
- The bechamel sauce should be prepared about 10 minutes before the beer sauce is ready. To do this, melt butter in a saucepan over medium heat and sweat the flour in it. Add the milk while stirring. Crumble the sheep`s cheese and melt it in the sauce. Add lemon juice and season with salt, pepper and nutmeg.
- Wash the tomatoes, cut them into slices and remove the seeds.
- Now layer the beer sauce and lasagna plates alternately in the casserole dishes until the sauce is used up - start with the sauce as well. Now distribute the tomatoes on the lasagne and pour the bechamel sauce over them. Tip: If you like, you can now add some grated cheese if necessary - but it doesn`t have to be.
- Bake everything in the preheated oven at 200 ° C for about 35 minutes (longer or shorter depending on the oven). If the lasagna gets too dark, cover with aluminum foil. Serve immediately.
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