Lasagne with Lamb and Vegetables

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Lasagne with Lamb and Vegetables
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Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation

Ingredients

for
4
Ingredients
18
400 grams
1
Onion (finely chopped)
1
1 tablespoon
150 milliliters
freshly ground Pepper
2
small Carrots (peeled and finely grated)
½
Fennel bulb (grated finely)
6 leaves
6
Tomatoes (blanched, peeled, seeded and diced)
1 tablespoon
1 tablespoon
Parsley (finely chopped)
3 sprigs
1 tablespoon
1 tablespoon
300 milliliters
freshly ground Pepper
100 grams
Parmesan (freshly grated)
100 grams

Preparation steps

1.

Soak the lasagne sheets in plenty of cold water. Fry the lamb until crumbly in a little butter. Add 1 sprig of rosemary and fry for a few minutes, stir in the tomato paste, and pour in 1/2 of the wine. Stir and cook over high heat until all the liquid has evaporated. Remove the rosemary and season with salt and pepper.

2.

Rinse the cabbage, remove the stalk and cut into thin strips. Sauté the vegetables and 2 of the tomatoes in a little butter, pour in the remaining wine and simmer for about 5 minutes. Melt the remaining butter in a saucepan. Stir in the flour, cook briefly, then gradually stir in the milk with a whisk. Season with salt, pepper and nutmeg and simmer over low heat, stirring occasionally for 15 minutes. Stir in 1 tablespoon Parmesan.

3.

Line a buttered baking dish with a layer of pasta and spread some of the meat mixture over the noodles. Drizzle some of the bechamel sauce over the top, sprinkle with Emmentaler and 1 diced tomato. Distribute some of the vegetable mixture over the top. Continue layering the ingredients in this manner.

4.

Finally, sprinkle the top with the Parmesan and the last tomato. Bake in a preheated oven at 200°C (approximately 400°F) for about 45 minutes, until the lasagna is lightly browned. Allow to cool slightly, then serve garnished with rosemary.