← All recipes

🍝 Homemade Lasagna with Fresh Arugula Tomato Salad

824 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 1 carrot
• 150 g mozzarella
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 400 g mixed minced meat
• 1 tbsp flour
• 200 ml meat broth
• salt
• pepper (from the mill)
• 2 tbsp butter
• 2 tbsp flour
• 400 ml milk
• 1 tbsp freshly chopped thyme
• 300 g lasagna sheets
• 2 tbsp freshly grated parmesan

Instructions

1. 1. Peel the onion, the garlic clove, and the carrot.
2. 2. Dice the onion, garlic, and carrot into very small cubes.
3. 3. Slice the mozzarella into thin slices.
4. 4. Heat oil in a large pan.
5. 5. Fry the minced meat in the hot oil until it is crumbly.
6. 6. Add the diced onions, tomato paste, garlic, and carrots to the meat.
7. 7. Sauté the vegetables briefly until fragrant.
8. 8. Dust the mixture with flour.
9. 9. Deglaze the mixture with the broth.
10. 10. Let the sauce simmer for about 15 minutes until it thickens.
11. 11. Stir occasionally to prevent burning.
12. 12. Season the meat sauce with salt and pepper to taste.
13. 13. Melt the butter in a saucepan over low heat.
14. 14. Stir the flour into the melted butter.
15. 15. Sauté the flour mixture 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 for about 5 minutes over low heat.
19. 19. Stir repeatedly while cooking.
20. 20. Fold in the thyme leaves at the end.
21. 21. Preheat the oven to 200 degrees Celsius.
22. 22. Use the top and bottom heat setting.
23. 23. Place a spoonful of béchamel sauce into the baking dish.
24. 24. Place the lasagna sheets flat into the dish.
25. 25. Layer the meat sauce, béchamel sauce, and pasta sheets alternately in the dish.
26. 26. Finish the layering with a layer of pasta.
27. 27. Brush the top pasta layer with some béchamel sauce.
28. 28. Place the mozzarella slices evenly on top of the lasagna.
29. 29. Sprinkle the parmesan over the cheese slices.
30. 30. Place the lasagna in the preheated oven.
31. 31. Bake the lasagna for about 40 minutes until golden brown.
32. 32. Cover the lasagna with aluminum foil if it becomes too dark.
33. 33. Serve the lasagna with a fresh salad of your choice.

Nutrition per serving

• kcal: 824
• Protein: 42 g · Fett/Fat: 42 g · Carbs: 70 g