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🍝 Lasagne with Fresh Tomatoes

946 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 6 sage leaves
• 400 g whole wheat lasagna sheets
• 1 kg ripe tomatoes
• 200 g chanterelles
• 2 tbsp olive oil
• 600 g ground beef
• 150 ml beef stock
• salt
• pepper
• 3 tbsp butter
• 3 tbsp wheat flour Type 1050
• 750 ml milk (1.5% fat)

Instructions

1. 1. Peel the onion and garlic and chop them finely.
2. 2. Wash the sage leaves, shake them dry, and chop them finely as well.
3. 3. Wash the tomatoes, pour boiling water over them briefly, peel off the skin, and cut them into small cubes.
4. 4. Clean the mushrooms and chop them finely.
5. 5. Heat the olive oil in a large pan.
6. 6. Sauté the onions and garlic in it until they are translucent.
7. 7. Add the minced meat and fry it until crumbly.
8. 8. Deglaze the meat with the beef stock.
9. 9. Let the sauce reduce until it has halved in volume.
10. 10. Add the tomatoes and half of the chopped sage leaves.
11. 11. Cover the pan and let the sauce simmer on low heat for about 20 minutes.
12. 12. Stir the mushrooms into the sauce.
13. 13. Let the mixture sit for another 10 minutes on very low heat.
14. 14. Stir the remaining sage into the sauce.
15. 15. Season the meat sauce with salt and pepper to taste.
16. 16. Melt the butter in a saucepan.
17. 17. Sprinkle the flour over it and cook it briefly.
18. 18. Pour in the milk gradually while stirring constantly.
19. 19. Bring the sauce to a boil.
20. 20. Simmer the sauce while stirring for 5 minutes.
21. 21. Remove the pan from the heat.
22. 22. Season the béchamel sauce with salt and pepper.
23. 23. Grease the baking dish with some butter.
24. 24. Place a layer of lasagna sheets in the dish.
25. 25. Spread a layer of meat sauce and some béchamel sauce over it.
26. 26. Repeat the layering with pasta and sauces until all ingredients are used up.
27. 27. Finish the lasagna with a generous layer of béchamel sauce.
28. 28. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
29. 29. Bake the lasagna for about 30 to 35 minutes until golden brown.
30. 30. Let the lasagna rest for 10 minutes.
31. 31. Cut it into pieces and serve warm.

Nutrition per serving

• kcal: 946
• Protein: 56 g · Fett/Fat: 42 g · Carbs: 85 g