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🍝 Lasagne au Courge et Haché Confortable

685 kcal · 30 min · 4 portions

Ingrédients

• 20 pièces grüne Lasagneplatten
• 3 c. à soupe huile de tournesol
• 400 g de haché mixte
• 2 Zwiebeln
• 1 Knoblauchzehe
• 2 c. à café Tomatenmark
• 100 ml de vin rouge sec
• 150 g piècesückige Tomaten (boîte)
• 100 ml Fleischbrühe
• sel
• Pfeffer (aus der Mühle)
• romarin séché
• 150 g Möhren
• 300 g Kürbisfruchtfleisch (z. B. Hokkaido)
• crème fraîche épaisse 250 ml
• 2 Eier
• Noix de muscade
• 300 g Ricotta
• 250 g geriebener Käse

Préparation

1. 1. Place the lasagna sheets in a large bowl.
2. 2. Pour warm water over the sheets.
3. 3. Let the sheets soak in the water.
4. 4. Heat the oil in a large pan.
5. 5. Add the minced meat to the hot pan.
6. 6. Fry the meat until crumbly.
7. 7. Peel the onions and garlic.
8. 8. Dice the onions and garlic finely.
9. 9. Add the onion-garlic mixture to the meat.
10. 10. Sauté the vegetables briefly.
11. 11. Stir the tomato paste into the mixture.
12. 12. Toast the tomato paste briefly.
13. 13. Deglaze everything with red wine.
14. 14. Add the chunky tomatoes to the pan.
15. 15. Pour in enough meat broth to create a thick sauce.
16. 16. Let the sauce simmer for about 25 minutes.
17. 17. Add more broth if needed.
18. 18. Season the sauce with salt and pepper.
19. 19. Add the rosemary to the sauce.
20. 20. Peel the carrots.
21. 21. Grate the carrots into coarse strips.
22. 22. Grate the pumpkin into coarse strips as well.
23. 23. Mix the grated carrots and pumpkin into the meat sauce.
24. 24. Whisk the sour cream with the eggs.
25. 25. Season the sour cream-egg mixture generously with salt, pepper, and nutmeg.
26. 26. Crumble the ricotta into a bowl.
27. 27. Preheat the oven to 180 degrees fan.
28. 28. Grease a rectangular baking dish with dimensions approx. 30x15 cm.
29. 29. Add a first layer of meat sauce to the baking dish.
30. 30. Pour some of the sour cream-egg mixture over it.
31. 31. Spread some ricotta onto the sauce.
32. 32. Place a layer of lasagna sheets on top.
33. 33. Repeat the layers two more times.
34. 34. On the final layer, only put meat sauce on the top sheets.
35. 35. Sprinkle the lasagna with grated cheese.
36. 36. Bake the lasagna for 30 to 40 minutes until golden brown.

Nutrition par portion

• kcal: 685
• Protein: 39 g · Fett/Fat: 42 g · Carbs: 48 g