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| Estimated Times |
Preparation time: 20
Cooking time: 50
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Ingredients
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servings
| 200 | g | Onion(s) |
| 2 | clove(s) | Garlic ~6 g |
| 300 | g | Courgette (Squash) |
| 300 | g | Carrots |
| 100 | g | Parsnip |
| 100 | g | Mushrooms |
| 1 | tsp | Olive oil ~4.6 g |
| 500 | g | Chicken mince |
| 1 | can(s) | Chopped tomatoes ~400 g |
| 1.5 | dl | Water ~150 g |
| 1 | pcs. | Vegetable stock cube ~10 g |
| 1 | tsp | Sea salt ~5.5 g |
| 0.25 | tsp | Black Pepper ~0.5 g |
| 2 | tsp | Rosemary ~2 tsp |
| 1 | tsp | Paprika ~2 g |
| 2.5 | dl | Mornay sauce, 14% ~250 g |
| 100 | g | Grated yellow cheese |
| 9 | pcs. | Lasagne sheet ~162 g |
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Intro
Delicious lasagne bursting with flavour, even though it is made with chicken.
Directions
Peel and chop the onion and garlic. Peel, rinse and grate the courgette, carrots and parsnips. Rinse and coarsely chop the mushrooms.
Sauté the onion in 1 tsp olive oil. Add the meat and brown. Add the garlic, courgette, carrots, parsnip and mushrooms and stir well.
Add the peeled tomatoes, water and stock cube together with the spices and bring the sauce to the boil. Reduce the heat and simmer for 15 mins. Season with salt and pepper.
Preheat the oven to 200ºC/fan oven 180ºC.
In a lasagne dish, place alternate layers of lasagne sheets and meat sauce. Begin and end with a layer of meat sauce and cover with the mornay sauce.
Sprinkle with grated cheese.
Bake the lasagne for approx. 30 mins. or until the cheese is golden.
Nutritional data
416 Kcal Per Serving
F: 16 g, P: 30 g, C: 39 g, DF: 5 g
2,496 Kcal (96 Kcal/100 g)
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| More statistics |
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