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Lasagna Wellington
Plat

Lasagna Wellington

2 hPour 8Nutri-Score C€€€
par @velcheva.vibe13 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • lasagna sheetsCéréales250 g
  • grated cheese (grated)Produits laitiers200 g
  • ham (thinly sliced)Viandes300 g
  • puff pastry (2 sheets)Boulangerie500 g
  • egg (beaten, for brushing)Produits laitiers1 morceau
  • ground meatViandes500 g
  • olive oilÉpicerie30 ml
  • onion (chopped)Fruits et légumes1 morceau
  • carrot (chopped)Fruits et légumes1 morceau
  • celery (chopped)Fruits et légumes1 morceau
  • garlic (minced)Fruits et légumes2 morceaux
  • tomato paste (tablespoons)Épicerie2 morceaux
  • canned tomatoesÉpicerie400 g
  • pepper (ground)Épices2 g
  • saltÉpices5 g
  • red wineBoissons100 ml
  • brothÉpicerie200 ml
  • butterProduits laitiers50 g
  • flourÉpicerie50 g
  • milkProduits laitiers500 ml
  • nutmeg (grated)Épices1 g
  • thyme (sprigs, for decoration)Fruits et légumes3 morceaux

par portion

Nutrition

454kcal

Glucides
33 g
Protéines
22 g
Lipides
26 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Poêle
  • Marmite
  • Plat allant au four
  • Four
  • Pinceau de cuisine
  • Passoire
  • Saladier

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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).
    Étape 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.
    Étape 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).
    Étape 6
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