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🍝 Tomato Lasagna

886 kcal · 30 min · 4 servings

Ingredients

• Olive oil (for the dish)
• 2 garlic cloves
• 400 g chunky tomatoes (can)
• salt
• pepper (from the mill)
• 2 sprigs basil
• 300 g mozzarella
• 2 tbsp freshly grated Parmesan
• 40 g flour
• 40 g butter
• 0.5 l milk
• 12 lasagna sheets (approx. 300 g)
• 80 g freshly grated Parmesan

Instructions

1. 1. Brush the baking dish lightly with olive oil.
2. 2. Preheat the oven to 180 degrees Celsius using the top and bottom heat setting.
3. 3. Peel the garlic and chop it finely.
4. 4. Mix the chopped garlic with the tomatoes in a bowl.
5. 5. Season the tomato mixture with salt and pepper to taste.
6. 6. Pluck the fresh basil leaves off the stems.
7. 7. Slice the mozzarella into thin slices.
8. 8. Melt the butter in a saucepan over medium heat.
9. 9. Stir the flour into the melted butter.
10. 10. Sauté the butter-flour mixture briefly until it becomes fragrant.
11. 11. Pour in the milk while stirring constantly into the butter-flour mixture.
12. 12. Let the sauce simmer for about 5 minutes until it thickens.
13. 13. Finally season the béchamel sauce with salt and pepper.
14. 14. Spread a spoonful of béchamel sauce onto the bottom of the baking dish.
15. 15. Place a layer of lasagna sheets on top of the sauce.
16. 16. Add a layer of the tomato mixture onto the pasta.
17. 17. Place another layer of lasagna sheets on top.
18. 18. Add a bit more béchamel sauce over the pasta.
19. 19. Distribute some slices of mozzarella over the sauce.
20. 20. Sprinkle a few fresh basil leaves over the top.
21. 21. Repeat the layering process until all ingredients are used up.
22. 22. Finish the lasagna with a layer of béchamel sauce.
23. 23. Top the surface with the remaining mozzarella.
24. 24. Sprinkle grated parmesan and a little pepper over the top.
25. 25. Bake the lasagna in the preheated oven for 40 to 45 minutes until golden brown.

Nutrition per serving

• kcal: 886
• Protein: 38 g · Fett/Fat: 45 g · Carbs: 81 g