Family: mixed mince - classic lasagne
With mixed mince and leekCalorieën
:
1070 kcalEiwit
:
46.1g eiwitBereidingstijd
:
55 minutenDifficulty
:
MakkelijkFamilie
Allergenen:
- Tarwe
- Gluten
- Ei
- Melk (inclusief lactose)
- Mosterd
- Soja
- Kan sporen van allergenen bevatten
- Ei
- Selderij
- Gluten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
3 stuk(s)
Verse lasagnebladen
(Bevat: Tarwe, Gluten, Ei Kan bevatten: Mosterd, Soja)
½ stuk(s)
Prei
1 stuk(s)
Knoflookteen
½ takje(s)
Verse rozemarijn
100 gram
Half-om-halfgehakt met Italiaanse kruiden
(Kan bevatten: Mosterd, Soja, Ei, Selderij, Gluten)
25 gram
Geraspte oude Goudse kaas
(Bevat: Melk (inclusief lactose))
½ stuk(s)
Wortel
½ zakje(s)
Hello Buon Appetito
1 snufje
Nootmuskaat
20 gram
Rucola en veldsla
195 gram
Passata
5 gram
Pijnboompitten
Zelf toevoegen
150 ml
[Plantaardige] melk
200 ml
Zoutarme runderbouillon
½ el
Olijfolie
1 el
[Plantaardige] roomboter
1 el
Bloem
¾ el
Zwarte balsamicoazijn
¼ stuk(s)
Zoutarm groentebouillonblokje
½ tl
Suiker
naar smaak
Peper en zout
Instructies
1
- Preheat the oven to 200°C. Prepare the beef stock.
- Finely dice the carrot.
- Chop the leek into thin rings.
- Crush or mince the garlic.
2
- Heat a drizzle of olive oil in a lidded deep frying pan, and fry the carrot, leek, garlic, for 2 - 3 minutes.
- Deglaze with the sugar and 2/3 of the balsamic vinegar
andsugar. Add the mixed mince and fry for 3 minutes.
3
- Add the passata, rosemary, the beef stock and the Hello Buon Appetito.
- Season with salt and pepper.
- Let it simmer for 8 - 10 minutes.
4
- Grate the nutmeg. Heat a knob of butter in a wok or deep frying pan with a lid over medium-high heat.
- Whisk the flour into the butter, then pour in a third of the milk and whisk together until fully incorporated.
- Repeat this twice more with the rest of the milk, or until the sauce is smooth.
- Crumble 1/4 vegetable stock cube each and pinch of nutmeg per person, into the pan, then bring to a boil and allow to thicken for 2 - 3 more minutes. Season with salt and pepper.
5
- Pour a thin layer of tomato sauce into an oven dish. Cut the lasagne sheets in half. Cover the sauce with lasagna sheets and press down to make sure the sauce is spread out.
- Cover the lasagna sheets with another layer of sauce. Repeat these steps until all the ingredients are used up.
- Finish with a layer of béchamel sauce and sprinkle over the grated cheese.
- Cover with aluminium foil and bake for 30 - 35 minutes. Remove the foil after 20 minutes.
6
- Heat a clean frying pan over medium-high heat.
- Toast the pine nuts until golden brown. Removed and set aside.
- When the lasagna is ready, let it rest for 3 minutes to firm up a little before serving.
- In a salad bowl, combine the salad mix with the rest of the balsamic vinegar and extra-virgin olive oil to taste. Season to taste with salt and pepper.
- Serve the lasagna with the salad and garnish with the pine nuts.
