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Lasagna Wellington
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Lasagna Wellington

2 hServes 8Nutri-Score C€€€
from @velcheva.vibe13 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • lasagna sheetsGrains250 g
  • grated cheese (grated)Dairy200 g
  • ham (thinly sliced)Meat300 g
  • puff pastry (2 sheets)Bakery500 g
  • egg (beaten, for brushing)Dairy1 piece
  • ground meatMeat500 g
  • olive oilPantry30 ml
  • onion (chopped)Produce1 piece
  • carrot (chopped)Produce1 piece
  • celery (chopped)Produce1 piece
  • garlic (minced)Produce2 pieces
  • tomato paste (tablespoons)Pantry2 pieces
  • canned tomatoesPantry400 g
  • pepper (ground)Spices2 g
  • saltSpices5 g
  • red wineBeverages100 ml
  • brothPantry200 ml
  • butterDairy50 g
  • flourPantry50 g
  • milkDairy500 ml
  • nutmeg (grated)Spices1 g
  • thyme (sprigs, for decoration)Produce3 pieces

per serving

Nutrition

454kcal

Carbs
33 g
Proteins
22 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Frying pan
  • Stockpot
  • Baking dish
  • Oven
  • Pastry brush
  • Colander
  • Mixing bowl

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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).
    Step 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.
    Step 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).
    Step 6
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