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| Estimated Times |
Preparation time: 20
Cooking time: 35
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Ingredients
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servings
| 1 | pcs. | Onion(s) ~75 g |
| 1 | clove(s) | Garlic ~3 g |
| 1 | pcs. | Carrots ~75 g |
| 1 | tsp | Sunflower oil ~4.5 g |
| 500 | g | Minced beef 6-10% |
| 1 | can(s) | Chopped tomatoes ~400 g |
| 70 | g | Tomato paste |
| 1 | dl | Water ~100 g |
| 2 | tsp | Oregano ~0.5 g |
| 1 | tbsp | Parsley ~3.8 g |
| 2 | tsp | Sea salt ~11 g |
| 0.25 | tsp | Black Pepper ~0.5 g |
| 250 | g | Fresh cheese |
| 2 | pcs. | Egg(s) ~100 g |
| 2.5 | dl | Skimmed milk ~250 g |
| 250 | g | Lasagne sheet |
| 100 | g | Shredded mozzarella cheese |
| 2 | tbsp | Breadcrumbs ~15 g |
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Directions
Meat sauce:
Chop the onion and garlic. Peel and grate the carrot. Sauté the onion, garlic and grated carrot in a little oil for 1-2 mins. Add the meat and brown. Add the tomato, water, oregano, chopped parsley, salt and pepper. Allow to simmer for approx. 15 mins. while you prepare the cheese sauce.
Cheese sauce:
Mix the cottage cheese, egg and milk together in a bowl.
Preheat the oven to 200ºC/fan oven 180ºC.
In a greased ovenproof dish (approx. 25x25 cm to 4 people), make alternate layers of meat sauce, cheese sauce and lasagne sheets. End with meat and cheese sauce and sprinkle with grated cheese and breadcrumbs.
Bake the lasagne for approx. 35 mins. in the oven.
Serve lasagne in square pieces. Garnish with a little fresh parsley.
Tip
As the bottom layer of sheets can easily become tough/hard, we always start with a layer of meat sauce.
Serve with a good salad and wholegrain bread (optional).
If you add parsley, the lasagne must not be reheated.
Nutritional data
725 Kcal Per Serving
F: 28 g, P: 55 g, C: 66 g, DF: 4 g
2,902 Kcal (131 Kcal/100 g)
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| More statistics |
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