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🥤 Lasagna with Minced Meat and Cocktail Tomatoes

1006 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 1 carrot
• 1 stalk celery
• 200 g mozzarella
• 400 g mixed minced meat
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 100 ml red wine
• 400 g peeled tomatoes (can)
• salt
• pepper (from the mill)
• 2 tbsp butter
• 2 tbsp flour
• 400 ml milk
• 400 g lasagna sheets
• 200 g cherry tomatoes
• 50 g freshly grated parmesan
• oregano (for garnishing)

Instructions

1. 1. Peel the onion and garlic. Finely chop both ingredients.
2. 2. Peel the carrot. Wash the celery and trim the ends. Dice the carrot and celery into small cubes.
3. 3. Slice the mozzarella into thin pieces.
4. 4. Heat the olive oil in a large frying pan.
5. 5. Fry the minced meat in the hot oil until it breaks into small crumbles.
6. 6. Add the chopped onion, garlic, carrot, and celery to the pan.
7. 7. Sauté the vegetables briefly until they soften.
8. 8. Stir the tomato paste into the meat and vegetable mixture.
9. 9. Pour the wine and the tomatoes with their juice into the pan.
10. 10. Gently crush the tomatoes with a spoon.
11. 11. Season the sauce with salt and pepper.
12. 12. Simmer the sauce on low heat for about 30 minutes until it thickens.
13. 13. Melt the butter in a saucepan.
14. 14. Stir the flour into the melted butter.
15. 15. Let the flour mixture sweat briefly.
16. 16. Pour in the milk gradually while stirring constantly.
17. 17. Season the sauce with salt and pepper.
18. 18. Simmer the béchamel sauce on low heat for about 5 minutes until it becomes creamy.
19. 19. Preheat the oven to 180 degrees Celsius using top and bottom heat.
20. 20. Place a spoonful of the béchamel sauce into the baking dish.
21. 21. Place a layer of lasagna sheets over the sauce.
22. 22. Layer the minced meat sauce, béchamel sauce, mozzarella slices, and pasta sheets alternately in the dish.
23. 23. Finish the layers with a layer of pasta.
24. 24. Brush the top pasta layer with some béchamel sauce.
25. 25. Wash the cocktail tomatoes.
26. 26. Halve the tomatoes.
27. 27. Place the tomato halves on top of the lasagna.
28. 28. Sprinkle the parmesan over the lasagna.
29. 29. Bake the lasagna in the preheated oven for about 45 minutes until golden brown.
30. 30. Cover the lasagna with aluminum foil if it becomes too dark.
31. 31. Garnish the finished lasagna with oregano.
32. 32. Serve the lasagna hot.

Nutrition per serving

• kcal: 1006
• Protein: 51 g · Fett/Fat: 47 g · Carbs: 90 g