Lasagne with Lamb and Vegetables
Ingredients
- Ingredients
- 18 Lasagne noodle
- 400 grams Ground lamb
- 1 onion (finely chopped)
- 1 garlic clove
- 1 Tbsp butter
- 150 milliliters dry white wine
- salt
- freshly ground peppers
- 2 small carrots (peeled and finely grated)
- ½ Fennel bulb (grated finely)
- 6 leaves Napa cabbage
- 6 Tomatoes (blanched, peeled, seeded and diced)
- 1 Tbsp Tomato paste
- 1 Tbsp parsley (finely chopped)
- 3 sprigs rosemary
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 300 milliliters milk
- salt
- freshly ground peppers
- Nutmeg
- 100 grams Parmesan (freshly grated)
- 100 grams Emmentaler cheese
Preparation steps
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.
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.
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.
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.
