Lasagna Without Bechamel Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lasane plate (s)
- 500 g minced meat or Thurinian Mett
- 2 onions)
- 2 cloves garlic)
- 250 g tomato paste
- 1 large can tomato (s)
- 1 teaspoon stock, grained
- 0.25 liter ¼ milk
- 400 g cheese (Gouda and possibly mozzarella), rated
- 1 cup water, hot
- 4 teaspoons oil
- salt and pepper
- 1 pinch (s) oregano
- Sweet paprika
- Hot pepper
- thyme
- 1 cup crème fraîche
Print Recipe
Pin Recipe Instructions
- Heat some oil in a pan, in the meantime dice the onions, squeeze the garlic and put everything in the pan, simmer until translucent.
- Then add the meat and let it brown a little!
- Season with salt, pepper, sweet paprika, hot paprika, 1 pinch of oregano and 1 pinch of thyme.
- Dissolve the broth with the water and add to the meat. Chop the peeled tomatoes and add to the minced meat mixture with the tomato paste.
- Let the whole thing simmer gently for about 30 minutes. Stirring occasionally.
- Then add some of the grated cheese and the milk to the minced meat mixture.
- Then take a large baking dish and first pour in a layer of sauce, sprinkle some cheese on it (don`t be too stingy), layer the pastry sheets on top, then again sauce and cheese, then pastry sheets, etc.
- End with sauce and cheese!
- Spread a beaker of créme fraiche on top and carefully mix a little with the sauce.
- Bake in the oven at around 200 degrees for between 30 and 45 minutes.
- Tip: You can also use parmesan or any other cheese. We usually use half Gouda half mozzarella!
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