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🍝 Rouleaux de lasagne à la poêle

716 kcal · 30 min · 4 portions

Ingrédients

• 6 feuilles de lasagne complètes
• Sel
• 1 oignon
• 2 gousses d'ail
• 1 carotte
• céleri branche 1 branches
• 3 cuillères à soupe huile d'olive
• 500 g haché de bœuf
• 60 g concentré de tomates (3 cuillères à soupe)
• 200 ml bouillon de viande
• Poivre
• 1 feuille de laurier
• 500 ml tomates passées
• 100 g Gouda (1 morceau ; 45 % MG)
• 150 g crème épaisse
• 100 g fromage frais de chèvre (45 % MG)
• 1 cuillère à soupe germes (ou cresson)

Préparation

1. 1. Bring plenty of water to a boil with salt.
2. 2. Cook the lasagna sheets in it until al dente.
3. 3. Drain the sheets and let them drip dry well.
4. 4. Lay the drained sheets flat on a cutting board.
5. 5. Peel the onion and the garlic.
6. 6. Dice the onion and garlic finely.
7. 7. Peel the carrot.
8. 8. Clean and wash the celery.
9. 9. Cut the carrot and celery into small cubes.
10. 10. Heat two tablespoons of oil in a pan.
11. 11. Fry the minced meat for ten minutes over medium heat.
12. 12. Fry the meat until it crumbles into small pieces.
13. 13. Add the diced onion, garlic, carrot, and celery.
14. 14. Sauté the vegetables for five minutes while stirring.
15. 15. Stir the tomato paste into the vegetables.
16. 16. Sauté the tomato paste for two minutes.
17. 17. Deglaze everything with broth.
18. 18. Season the sauce with salt and pepper.
19. 19. Add the bay leaf to the pan.
20. 20. Stir in 250 milliliters of pureed tomatoes.
21. 21. Let the sauce simmer for 25 minutes over low heat.
22. 22. Stir the sauce occasionally.
23. 23. Cook the sauce until it is thick and creamy.
24. 24. Cut the lasagna sheets in half lengthwise first.
25. 25. Then cut the halves in half widthwise.
26. 26. Grease an ovenproof pan with the remaining oil.
27. 27. Fill the pan with the remaining pureed tomatoes.
28. 28. Roll the lasagna strips into rolls.
29. 29. Place the rolls tightly side by side upright in the pan.
30. 30. Fill the minced meat sauce into the rolls.
31. 31. Grate the Gouda finely.
32. 32. Stir the cream smooth with 50 grams of Gouda and cream cheese.
33. 33. Pour the cream mixture over the minced meat sauce.
34. 34. Sprinkle everything with the remaining Gouda.
35. 35. Preheat the oven to 180 degrees Celsius.
36. 36. Bake the rolls for 35 minutes until golden yellow.
37. 37. Wash the sprouts or the cress.
38. 38. Shake the sprouts dry.
39. 39. Take the pan with the lasagna rolls out of the oven.
40. 40. Garnish the rolls with the sprouts.

Nutrition par portion

• kcal: 716
• Protein: 45 g · Fett/Fat: 41 g · Carbs: 41 g