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🍝 Meat Lasagna with Egg

652 kcal · 30 min · 4 servings

Ingredients

• 12 whole grain lasagna sheets
• 1 onion
• 1 clove of garlic
• 2 carrots
• 0.5 bulb fennel
• 4 tomatoes
• 2 sprigs parsley
• 1 tbsp olive oil
• 400 g minced beef
• 1 bay leaf
• 125 ml vegetable broth
• salt
• pepper
• 1 tbsp butter
• 1 tbsp wheat flour Type 1050
• 250 ml milk (1.5% fat)
• nutmeg
• 80 g parmesan
• 2 hard-boiled eggs

Instructions

1. 1. Bring plenty of water to a boil in a pot and add some salt.
2. 2. Cook the lasagna sheets in it until al dente.
3. 3. Remove the pasta and let it drain.
4. 4. Peel the onion and the garlic.
5. 5. Finely chop the onion and the garlic.
6. 6. Peel the carrots.
7. 7. Cut the carrots into fine cubes.
8. 8. Clean the fennel.
9. 9. Cut the fennel into small cubes as well.
10. 10. Pour hot water over the tomatoes.
11. 11. Remove the skin from the tomatoes.
12. 12. Remove the seeds from the tomatoes.
13. 13. Dice the tomatoes.
14. 14. Wash the parsley.
15. 15. Shake the parsley dry.
16. 16. Chop the parsley.
17. 17. Heat oil in a frying pan.
18. 18. Fry the minced meat in it until crumbly.
19. 19. Add the prepared vegetables to the pan.
20. 20. Add the bay leaf.
21. 21. Fry everything together for a few minutes.
22. 22. Pour in the broth.
23. 23. Stir the mixture.
24. 24. Let the liquid evaporate completely over high heat.
25. 25. Remove the bay leaf from the pan.
26. 26. Fold in the parsley.
27. 27. Season the sauce with salt and pepper.
28. 28. Melt butter in a pot.
29. 29. Stir the flour into the butter.
30. 30. Let the mixture sweat briefly.
31. 31. Stir in the milk using a whisk.
32. 32. Season the sauce with salt, pepper, and nutmeg.
33. 33. Let the sauce swell over low heat.
34. 34. Stir the sauce occasionally.
35. 35. Cook the sauce for 15 minutes.
36. 36. Grate the Parmesan.
37. 37. Take one tablespoon of Parmesan.
38. 38. Stir the Parmesan into the sauce.
39. 39. Peel the eggs.
40. 40. Slice the eggs.
41. 41. Place a layer of pasta in the baking dish.
42. 42. Place a layer of egg slices on top.
43. 43. Add some meat and vegetable sauce on top.
44. 44. Add some béchamel sauce on top.
45. 45. Place a layer of pasta on top.
46. 46. Repeat the layers until everything is used up.
47. 47. Finish the lasagna with a layer of pasta.
48. 48. Add some béchamel sauce to the top pasta layer.
49. 49. Sprinkle the remaining cheese over the lasagna.
50. 50. Preheat the oven to 200 °C (convection 180 °C, gas mark 3).
51. 51. Bake the lasagna for about 35 minutes.
52. 52. Remove the lasagna when it is lightly browned.

Nutrition per serving

• kcal: 652
• Protein: 42 g · Fett/Fat: 31 g · Carbs: 50 g