Der Beitrag Lasagna Bolognese erschien zuerst auf kitchensplace.
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A lasagna is something very fine in my opinion. Whether as a great family meal, for a special occasion or as soul food after a difficult week – a lasagna makes you happy. What is important for me is a balanced ratio between pasta, sauce, cheese and above all: a good béchamel sauce. The béchamel gives the lasagna the finishing touch and should not be neglected. If you want to save calories on this dish, you might be better off using my vegetarian alternative: Here go to my vegetable lasagna with carrots.
In this recipe I will show you how to prepare the lasagna yourself by mixing a tomato sauce with minced beef perfectly, layering it sufficiently with pasta plates and preparing a great bechamel with it. With this you then complete the layering before the cheese is added. When it comes to cheese, I always choose a medium-aged Gouda because it’s nice and tangy. But here applies: Everyone as he / she likes!
Nutritional information per large piece (1/4)
Calories: 797 – Protein: 52g – Fat: 45g – Carbs: 46g
Lasagna Bolognese
Ingredients
- 800g ground beef, organic
- 9 lasagna sheets
- 1 shallot
- 2 cloves of garlic
- 2 cans of chopped tomatoes with basil
- 40g tomato paste
- 4 slices of Gouda medium old
- 1 tbsp sugar
- salt, pepper, Italian herbs
- basil, fresh
For the béchamel:- 20g butter
- 1 tbsp flour
- Approx. 500ml milk
- Salt, pepper, nutmeg
Directions
- Step 1 Dice the shallot and garlic and sauté in a little olive oil in a deep pan. Then add the minced meat and grind. Fry the meat and season with salt and pepper.
- Step 2 Stir the tomato paste into the meat mixture and let it roast briefly. Then deglaze with the canned tomatoes, stir and simmer until the sauce reduces. Add a little sweetness and season to taste with salt, pepper, Italian herbs and chopped basil
- Step 3 For the bechamel, melt butter in a saucepan. Then stir in the flour briskly with a whisk and pour in the milk while stirring. Bring to a boil at a raised temperature, stirring, until the sauce thickens. Add more milk as needed. Season the sauce with salt, pepper and nutmeg.
- Step 4 Preheat the oven to 180 degrees O/U. Prepare a lasagna dish and fill it alternately with sauce and lasagna sheets in layers, making sure that the sauce is about 2cm thick. Repeat the process until the mold is filled. Finish with the sauce. Finally, apply the béchamel as the last layer.
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Step 5
Then pre-bake the lasagna in the oven for about 15 minutes. Then spread the cheese generously on the béchamel and finish baking for another 30 minutes.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Lasagna Bolognese erschien zuerst auf kitchensplace.
]]>Der Beitrag Vegetable lasagna with carrots, leek and bechamel erschien zuerst auf kitchensplace.
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Lasagne is a popular casserole dish, especially with Italians around the corner or on a cooking evening for two. The problem with original Italian lasagna: It is so powerful that you hardly dare to eat a second piece. With this recipe for a vegetable lasagna, I’ll show you how you don’t have to do without lasagna and can even eat more than one piece of it.
For this filling of the vegetable lasagna you need a large bunch of carrots, a stick of leek, an onion, fresh garlic, some cane sugar, vegetable broth and chopped tomatoes as well as fresh spices and herbs. That means in plain language: No fatty meat, but fresh and healthy ingredients. No wonder that a piece of this lasagna has just 260 calories! Even though there is a spicy bechamel under the crunchy mozzarella. That’s why I recommend adding a small side salad to the lasagna, such as Lamb’s lettuce to reach. This is the perfect way to round off your dish. And now I just say: Let’s go for the vegetables!
Nutritional information per serving of vegetable lasagna (200g)
Calories: 441 – Protein: 16g – Fat: 7g – Carbs: 39g
Vegetable lasagna with carrots, leeks and bechamel
Ingredients
- 10 carrots, peeled
- 200ml vegetable broth
- 9 lasagna sheets (approx. 160g)
- 1 tbsp. cane sugar
- 1 leek
- 1 onion
- 1 clove of garlic
- 1 can of chopped tomatoes with basil
- 1 mozzarella
- salt, pepper, Italian herbs
- olive oil for the pan.
For the béchamel: - 15g butter
- 1 tablespoon flour
- about 200ml milk
salt, pepper, nutmeg
Directions
- Step 1 Peel and slice the carrots. Cut the leek into slices. Finely dice the onion and garlic. Then sauté the onion and garlic in a pan and shortly after add the carrots and caramelize with cane sugar
- Step 2 Add the leek to the pan and lightly sauté everything. Then deglaze with vegetable broth and boil briefly until the liquid has slightly evaporated. Then add the tomatoes and stir. Season with salt, pepper and Italian herbs and simmer.
- Step 3 Meanwhile, for the bechamel, melt the butter in a saucepan, stir in the flour and pour in milk. Bring the sauce to the boil, stirring. Add as much milk until the desired consistency is reached (should not be too liquid). Then season with salt, pepper and nutmeg and set the pot aside
- Step 4 Now layer the lasagna: In a baking dish, first spread some of the vegetable filling on the bottom so that it is covered (not too thick!) Then lay out the first layer of lasagna sheets. Cover them again with vegetables and spread half of the bechamel on the vegetable layer. Then layer lasagna sheets and vegetables again. Repeat until the vegetables are used up. Spread the rest of the béchamel on the last vegetable layer
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Step 5
Now bake the lasagna for about 20 minutes in the oven at 180 degrees O/U, so that the béchamel cover hardens slightly. Then take the lasagna out of the oven, top with mozzarella and finish baking for another 20 minutes.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Vegetable lasagna with carrots, leek and bechamel erschien zuerst auf kitchensplace.
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