Summary

Ingredients

For the filling:

• 500 g chicken breast, cut into strips
• 150 grams bacon
• 120 g ham, cooked
• 1 large onion (s), finely chopped
• 1 garlic clove (s), pressed
• 2 m. Zucchini, cut into tiny cubes
• basil
• parsley
• Oregano, dried
• 1 glass red wine
• 500 ml tomato puree, Passato di Pomodoro
• 2 tomato (s) (vine tomatoes)
• 2 tablespoon mascarpone

For the sauce: (bechamel)

• 30 g butter
• 3 tablespoon, leveled wheat flour
• 450 ml milk
• nutmeg
• salt and pepper
• 2 tablespoon mascarpone
• 5 tablespoon parmesan, grated
• 12 lasagne plate (s), green without pre-cooking
• 6 tablespoon parmesan, grated
• in Butter, flakes

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Instructions

1. Process the chicken breast, bacon and ham into minced meat using a meat grinder. Fry the meat and remove it from the pan.
2. Then sauté the onions, garlic and zucchini cubes in a little oil, season with basil, parsley and oregano. Add the meat, deglaze with the red wine, let it boil down. Add the Passato di Pomodoro and let the sauce simmer for 10-15 minutes without the lid (it should be more liquid). Finally, mix in the mascarpone and raw tomatoes, peeled, pitted and cut into small cubes.
3. In the meantime, prepare the bechamel sauce:
4. Melt the butter in the pan, sauté the flour, remove the pan from the plate, add the milk. Put the pan back on the plate, bring the sauce to the boil, stirring constantly, turn down the heat and simmer on a low flame for about 10 minutes, stirring occasionally (it should be fairly thin). Add the parmesan and mascarpone, season with salt, pepper and nutmeg to taste.
5. Preheat the oven to 200 degrees.
6. Grease the lasagne dish with butter, put a layer of pastry on the bottom, cover with bechamel sauce, then spread a layer of meat sauce on it, continue in this order until the ingredients are used up. The finish is a layer of dough with the remaining bechamel sauce (there are about 4 layers in total).
7. The lasagna looks quite mushy when unbaked, but it has to be that way, if there isn`t enough liquid, the sheets of dough won`t get soft.
8. Finally, the lasagna is sprinkled with parmesan and topped with some flakes of butter.
9. Baking time: 30 - 40 minutes on the bottom groove
10. A green salad with Italian dressing goes best with it.