Lasagna with Cherry Tomatoes
Ingredients
- For the pasta
- 400 grams Lasagne noodle (pre-cooked from the pack)
- For the meat sauce
- 500 grams Veal fillet (substitute chicken fillet)
- 2 carrots
- 4 shallots
- 150 milliliters dry white wine
- 3 Tbsps Tomato paste
- 250 milliliters Veal stock
- Nutmeg (freshly grated)
- 1 pinch cinnamon
- 500 grams Cherry tomatoes (halved)
- For the bechamel
- 500 milliliters milk
- 2 Tbsps butter
- 2 Tbsps Pastry flour
Preparation steps
Preheat the oven to 200°C (approximately 400ºF).
For the meat sauce, peel and finely chop the shallots and carrots with a mincing knife. Chop the meat as small as possible with a sharp knife (put through a meat grinder if possible).
Heat 4 tablespoons of oil in a saucepan and sauté the shallots and carrots. Cook the meat briefly. Pour in the wine and allow it to evaporate over a high heat. Add the stock and leave to boil.
Reduce the heat and stir in the tomato paste. Cover and simmer gently for 20 minutes. Season with salt, pepper, nutmeg and cinnamon.
For the bechamel, melt the butter in a pan and dust the flour on top. Sauté the flour and then add the milk gradually. Bring to a boil while stirring continuously. Cook for about a minute before removing from the heat and seasoning with salt and pepper.
Grease a baking dish with butter. Place pasta noodles on the bottom and then create layers with the sauce and more pasta noodles. Distribute cherry tomatoes over each layer. Cover the whole thing with the bechamel sauce and cherry tomatoes and bake in a hot oven for 30 minutes.
Cut into portions and serve hot.
