Summary

Ingredients

• 1 bunch soup greens
• 400 g minced meat, mixed
• 10 lasagne plate (s)
• 2 cans tomato paste
• milk
• butter
• Flour
• 50 g bacon
• 1 cup wine, red
• 1 bay leaves
• 1 pinch (s) pepper
• 1 pinch (s) salt
• 150 g cheese, rated
• 50 g parmesan cheese
• 2 cup vegetable broth
• Nutmeg, grated
• 1 cup crème fraîche

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Instructions

1. Wash the soup greens and cut into small pieces. Leave out the chopped bacon in the pan, add the soup greens and fry for approx. 10 minutes: Add the minced meat and fry for approx. 5 minutes. Add the two cans of tomato paste, the bay leaf, the red wine and the vegetable stock and simmer for about 30 minutes until the desired consistency is reached. Then salt and pepper.
2. Melt the butter in a saucepan and add the flour until it forms a lumpy mass. Stir in milk until the bechamel is creamy. Add salt and nutmeg and add the result to the pan and mix everything well.
3. Alternately layer the sauce and the lasagne sheets in a buttered baking dish. Take the sauce as the last layer. Pour the beaker of creme fraiche over it and sprinkle everything with the cheese and parmesan.
4. Leave in the oven for 40 minutes at 200 ° C.