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Lasagna Verde
2 Std. 30 Min.Für 8Nutri-Score C€€
C
2 Std. 30 Min.
2 Std. 30 Min.Lasagna Verde
rezept von
Ana Sofia Fehn
@anasofiafehn
5 Rezepte
5 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
spinach (cooked and squeezed dry)Obst & Gemüse300 g
flourGetreide400 g
eggsMilchprodukte4 Stücke
olive oilVorräte15 ml
butterMilchprodukte80 g
milkMilchprodukte1 Liter
nutmeg (grated)Gewürze1 g
saltGewürze10 g
black pepper (ground)Gewürze2 g
beef minceFleisch500 g
tomato passataVorräte700 ml
onion (finely chopped)Obst & Gemüse1 Stück
carrot (finely chopped)Obst & Gemüse1 Stück
celery (finely chopped)Obst & Gemüse1 Stück
parmesan (grated)Milchprodukte150 g
mozzarella (drained and torn)Milchprodukte300 g
pro Portion
Nährwerte
441kcal
- Kohlenhydrate
- 48 g
- Eiweiß
- 22 g
- Fett
- 18 g
was Sie verwenden
Utensilien
Rührschüssel
Nudelholz
Stielkasserolle
Schmorpfanne
Auflaufform
Backofen
Schneebesen
Schritt für Schritt
Zubereitung
- Schritt 1
Make the spinach pasta dough
- Blend the cooked spinach with the eggs until smooth.
- Mix with the flour and olive oil, then knead into a firm, green dough.
- Wrap and rest the dough.
- Schritt 2
Roll the pasta sheets
- Roll the dough very thin into long sheets.
- Cut the sheets to the size of the baking dish.
- Schritt 3
Make the béchamel
- Melt the butter in a saucepan.
- Whisk in the flour and cook briefly.
- Pour in the milk gradually, whisking until thick, then season with salt, pepper and nutmeg.
- Schritt 4
Cook the meat sauce
- Sweat the onion, carrot and celery in olive oil.
- Add the beef mince and brown it.
- Add the tomato passata and simmer until thickened.
- Schritt 5
Layer the lasagna
- Spread meat sauce in the baking dish.
- Alternate pasta sheets, meat sauce, béchamel, parmesan and mozzarella in many thin layers.
- Finish with béchamel, parmesan and mozzarella.
- Schritt 6
Bake the lasagna
- Bake until golden and bubbling.
- Rest before slicing and serving.