← All recipes

🥤 Lasagne with Cocktail Tomatoes

831 kcal · 30 min · 4 servings

Ingredients

• 400 g lasagna sheets (pre-cooked from the package)
• 500 g veal fillet (or chicken fillet)
• 2 carrots
• 4 shallots
• 150 ml dry white wine
• 3 tbsp tomato paste
• 250 ml veal stock
• nutmeg (freshly grated)
• 1 pinch cinnamon
• 500 g cherry tomatoes (halved)
• 500 ml milk
• 2 tbsp butter
• 2 tbsp flour
• olive oil
• butter

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Peel the shallots and the carrots.
3. 3. Finely chop the shallots and the carrots using a mezzaluna knife.
4. 4. Mince the meat as small as possible using a sharp knife.
5. 5. Optionally pass the meat through a meat grinder.
6. 6. Heat 4 tablespoons of oil in a pot.
7. 7. Sauté the shallots and carrots in the hot oil.
8. 8. Add the meat and brown it briefly.
9. 9. Deglaze the mixture with wine.
10. 10. Let the wine evaporate completely over high heat.
11. 11. Add the meat broth (fond) and bring the mixture to a boil.
12. 12. Reduce the heat to a low setting.
13. 13. Stir the tomato paste into the sauce.
14. 14. Simmer the sauce covered for 20 minutes.
15. 15. Season the sauce with salt, pepper, nutmeg, and cinnamon.
16. 16. Melt the butter in a pot.
17. 17. Sprinkle the flour over the melted butter.
18. 18. Cook the flour briefly to remove the raw taste.
19. 19. Add the milk gradually while stirring continuously.
20. 20. Bring the sauce to a boil.
21. 21. Let the sauce simmer for about 1 minute.
22. 22. Remove the pot from the heat source.
23. 23. Season the sauce with salt and pepper.
24. 24. Grease a baking dish with butter.
25. 25. Layer the pasta sheets with the meat sauce in the dish.
26. 26. Distribute some cocktail tomatoes over each layer of the meat sauce.
27. 27. Cover the layers completely with the white sauce (Béchamel).
28. 28. Place the remaining cocktail tomatoes on top of the lasagna.
29. 29. Place the lasagna in the hot oven.
30. 30. Bake the lasagna for 30 minutes.
31. 31. Cut the finished lasagna into pieces.
32. 32. Serve the lasagna hot.

Nutrition per serving

• kcal: 831
• Protein: 51 g · Fett/Fat: 26 g · Carbs: 90 g