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Olivia Patrick
Lasagne al forno with sausage meat
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Ingredients
- 250 gram bratwurst for the tomato sauce
- 250 gram sausage for the tomato sauce
- 1 onion for the tomato sauce
- 1 root for the tomato sauce
- 1 stem celery for the tomato sauce
- 1.5 tablespoon olive oil for the tomato sauce
- 250 gram minced beef for the tomato sauce
- 150 milliliters Red wine for the tomato sauce
- 500 gram sifted tomato for the tomato sauce
- 1 laurel leaf for the tomato sauce
- 50 gram butter for the bechamel sauce
- 50 gram flour for the bechamel sauce
- 500 milliliters milk for the bechamel sauce
- Nutmeg for the bechamel sauce
- 500 gram lasagne for the bechamel sauce
- 200 gram Mozzarella for the bechamel sauce
Directions
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Uncrumble the fresh sausage and crumble the meat.
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For the tomato sauce, fry the onion, carrot and celery for 3-5 minutes in the olive oil in a frying pan.
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Add the mince and the sausage and fry it. Pour in the wine and let the alcohol evaporate.
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Add the sifted tomatoes, the bay leaves, salt and pepper. Put the lid on the pan and let the sauce simmer for about 30 minutes. Stir occasionally.
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Melt the butter in a saucepan for the bechamel sauce. Add the flour and stir for about 1 minute.
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Pour in the milk little by little. Stir well so that no lumps occur. Keep stirring until the sauce binds in 4-5 minutes. Season with nutmeg, salt and pepper.
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Preheat the oven to 200 ° C. Spoon a layer of tomato sauce and bechamel sauce into the dish. Put a layer of lasagne sheets on it.
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Place a layer of tomato sauce and bechamel sauce on the lasagne sheets. Continue until the ingredients are gone. Finish with a layer of tomato sauce and bechamel sauce.
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Divide the mozzarella over the lasagna. Bake the lasagna in the middle of the oven for 30-35 minutes. Remove the lasagna from the oven and serve.
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Nutrition
790Calories
Sodium0% DV0g
Fat49% DV32g
Protein76% DV38g
Carbs26% DV79g
Fiber0% DV0g
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