Tomato Lasagne
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg beefsteak tomato (s)
- 300 g lasane plate (s)
- 300 g mozzarella
- 100 g parmesan, freshly rated
- 500 ml milk
- 200 ml wine, white (dry), alternatively vegetable broth
- 60 g flour
- 40 g butter
- 1 bunch basil
- Salt and pepper, whiter
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cut the tomatoes into approx. 1 cm thick slices (if you like, scald and peel them beforehand).
- Melt the butter, lightly toast the flour in it, stir in the milk and wine. Let the sauce simmer for about 3 minutes, stir in the parmesan and season with salt, pepper and nutmeg.
- Halve the mozzarella and cut into thin slices. Cut the basil into fine strips.
- Preheat the oven to 200 °.
- Grease a baking dish (approx. 25 x 35 cm). Spread some sauce in the pan, top with tomato slices, mozzarella and basil. Then layer lasagne sheets on top. Then top off the sauce, tomatoes, mozzarella, basil, lasagne leaves etc. with a little sauce, tomatoes and mozzarella.
- Bake the lasagne in the oven at 200 ° for about 40 minutes. (Circulating air approx. 180 °)
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