Tomato – Leek – Lasagna with Minced Meat
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 375 g minced meat
- 3 tomato (s)
- 2 leeks
- 3 tablespoon margarine
- 3 tablespoon flour
- 250 ml milk
- 16 lasagne plate (s)
- 150 g cheese, rated
- 2 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the leek and tomatoes, cut into rings or approx. 1 cm thick slices. Heat the oil in a pan, fry the minced meat in it and season with salt, add the leek and cook for about 2 minutes.
- Preheat the oven to 200 ° C.
- Heat margarine in a saucepan, stir in flour and pour in milk, simmer for about 5 minutes over medium heat, stirring constantly, and season with salt and pepper.
- Grease a baking dish and layer in the lasagna. First pour some sauce into the mold, place 4 pasta plates on top, brush with sauce, spread the minced meat and leek mixture over it, cover with tomato slices and brush with sauce again. Put on 4 pasta plates again, etc. Spread the last layer of pasta plates thinly with sauce and spread the cheese on top. Bake in the middle of the oven for about 30 minutes.
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