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Lasagna Wellington
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Lasagna Wellington

2 godz.Porcje: 8Nutri-Score C€€€
od @velcheva.vibe13 importówugotowano 0 razy
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Składniki

8 osób
  • lasagna sheetsProdukty zbożowe250 g
  • grated cheese (grated)Nabiał200 g
  • ham (thinly sliced)Mięso300 g
  • puff pastry (2 sheets)Piekarnia500 g
  • egg (beaten, for brushing)Nabiał1 kawałek
  • ground meatMięso500 g
  • olive oilSpiżarnia30 ml
  • onion (chopped)Warzywa i owoce1 kawałek
  • carrot (chopped)Warzywa i owoce1 kawałek
  • celery (chopped)Warzywa i owoce1 kawałek
  • garlic (minced)Warzywa i owoce2 kawałki
  • tomato paste (tablespoons)Spiżarnia2 kawałki
  • canned tomatoesSpiżarnia400 g
  • pepper (ground)Przyprawy2 g
  • saltPrzyprawy5 g
  • red wineNapoje100 ml
  • brothSpiżarnia200 ml
  • butterNabiał50 g
  • flourSpiżarnia50 g
  • milkNabiał500 ml
  • nutmeg (grated)Przyprawy1 g
  • thyme (sprigs, for decoration)Warzywa i owoce3 kawałki

na porcję

Wartości odżywcze

454kcal

Węglowodany
33 g
Białko
22 g
Tłuszcz
26 g
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Przybory

  • Rondel
  • Patelnia
  • Garnek
  • Naczynie żaroodporne
  • Piekarnik
  • Pędzelek kuchenny
  • Durszlak
  • Miska

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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).
    Krok 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.
    Krok 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).
    Krok 6
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