Either cook the purchased lasagna plates in portions for 5 minutes and then place them on a damp cloth, or use them without pre-cooking. But homemade lasagne sheets taste best (see my profile), which you can layer directly in the mold without cooking and which cook wonderfully in the sauce and taste great.
For the filling:
Simmer the tomatoes thickly with the liquid and the herbs.
Braise the diced soup greens and the sliced mushrooms with the onion and garlic cubes in 3 tablespoons of oil. Add everything to the preserved tomatoes.
Dice the bacon and liver (quite small). Fry the bacon in the remaining oil. Add the liver and minced meat and fry. Pour in red wine, bring to the boil. Put the tomatoes in a saucepan and season with salt, pepper (and 2 teaspoons of broth - original recipe, but you can also omit or use some poultry stock). Braise in a closed saucepan over low heat for 30 minutes. The last 10 minutes without the lid so that the liquid can evaporate. Remove the bay leaves.
For the cheese sauce:
Melt the fat, sauté the flour while stirring (it is best to use a flat plate whisk, it is really free from lumps). Gradually pour in the milk and bring to the boil while stirring. Stir in the parmesan in portions, leave 3 tablespoon. Season the sauce with salt, pepper and a little lemon juice.
Grease the bottom of a very large ovenproof dish and line it with pasta. Layer the mince, sauce and pasta alternately. Spread the last layer of pasta thinly with sauce and sprinkle with the rest of the parmesan. Scatter thyme on top. Put in the cold oven, switch to 200 ° and bake for 40 minutes until golden brown.
Ingredients
Print Recipe
Pin Recipe