Lasagna from Abruzzo – Art
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 point lasagne plate (s)
- 1 can tomato (s)
- 2 tomato (s) (vine tomatoes)
- 2 cloves garlic
- 700 g minced meat
- 1 tablespoon tomato paste
- 0.5 ½ glasses white wine
- 5 egg (s), hard-boiled
- 300 cheese, grated
- 100 g butter
- salt and pepper
- some hollandaise sauce
Print Recipe
Pin Recipe Instructions
- Chop the canned tomatoes and put them in a saucepan with the juice. Pour boiling water over the 2 vine tomatoes, wait 2 minutes and then remove the skin. Cut into small pieces and add to the pot. Now simmer with the two finely diced garlic cloves for about 45 minutes, the liquid must be reduced. Hard boil 5 eggs and cut into slices.
- Prepare a bechamel sauce with the butter. I always add some Hollondaise sauce to the finished bechamel, it tastes fantastic. Fry the minced meat in a pan, add the tomato paste, season with salt and pepper and deglaze with the wine. The tomato sauce is added to the minced meat and stirred in. Melt about 100 g of grated cheese in the pan, season to taste.
- Now layer alternately in a baking dish:
- Bechamel, lasagne sheets, mince sauce, egg slices, lasagne sheets, mince sauce, egg slices, lasagne sheets, mince sauce, bechamel sauce, grated cheese
- Bake in the oven for about 35-45 minutes at 180 ° C.
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