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Lasagna Wellington
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Lasagna Wellington

2 hPara 8Nutri-Score C€€€
de @velcheva.vibe13 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

8 personas
  • lasagna sheetsCereales250 g
  • grated cheese (grated)Lácteos200 g
  • ham (thinly sliced)Carne300 g
  • puff pastry (2 sheets)Panadería500 g
  • egg (beaten, for brushing)Lácteos1 pieza
  • ground meatCarne500 g
  • olive oilDespensa30 ml
  • onion (chopped)Frutas y verduras1 pieza
  • carrot (chopped)Frutas y verduras1 pieza
  • celery (chopped)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras2 piezas
  • tomato paste (tablespoons)Despensa2 piezas
  • canned tomatoesDespensa400 g
  • pepper (ground)Especias2 g
  • saltEspecias5 g
  • red wineBebidas100 ml
  • brothDespensa200 ml
  • butterLácteos50 g
  • flourDespensa50 g
  • milkLácteos500 ml
  • nutmeg (grated)Especias1 g
  • thyme (sprigs, for decoration)Frutas y verduras3 piezas

por ración

Nutrición

454kcal

Carbohidratos
33 g
Proteínas
22 g
Grasas
26 g
Adaptar utensilios

lo que usará

Utensilios

  • Cazo
  • Sartén
  • Olla
  • Fuente de horno
  • Horno
  • Pincel de cocina
  • Escurridor
  • Bol

paso a paso

Preparación

  1. Prepare the meat filling

    • Sauté the ground meat in olive oil with the chopped onion, carrot, celery and garlic.
    • Add the tomato paste and canned tomatoes, then pour in the wine and broth.
    • Season with salt and pepper and cook until done, stirring constantly.
    Paso 1

  2. Cook the lasagna sheets

    • Boil the lasagna sheets in salted water.
    • Transfer them to ice-cold water, then drain and lay them on a towel to remove excess water.
    Paso 2

  3. Make the béchamel sauce

    • Melt the butter in a saucepan.
    • Add the flour, then the milk and nutmeg.
    • Stir constantly to avoid lumps.
    Paso 3

  4. Assemble and bake the lasagna

    • In the silicone mold, layer the sauce, grated cheese, lasagna sheets and meat filling.
    • Bake in the oven at 190 °C (375 °F).
    Paso 4

  5. Wrap in ham and pastry

    • On parchment paper, lay out the thinly sliced ham and place the cooked lasagna on top, then wrap it with the ham.
    • Transfer the ham-wrapped lasagna onto the pastry, cover with another sheet of pastry and press the edges down.
    • Top with a lattice of pastry and press the edges with a fork.
    Paso 5

  6. Brush and bake the Wellington

    • Brush with the beaten egg and decorate with thyme.
    • Bake in the oven at 180 °C (350 °F).
    Paso 6
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