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Lasagne
Lasagne
Serves 4:
3 - 4 onions
400 - 500 g minced meat
3 - 4 carrots
2 small cans with mushrooms
1000 ml tomato purree
2 small cans with peas
400 ml red wine
1 packet lasagne-noodles
salt
pepper
garlic
red pepper
2 - 3 bay leaves
sugar
flour
milk
butter
200 - 300 g grated cheese
preparation: Chop onions and carrots very fine and stew
them with oil. Add minced meat, roast for about 5 minutes,
add red wine, boil until the red wine has evaporated.
Heat the tomato purree,add mushrooms, peas and meat.
Season with sugar, bay leafs, pepper, fine copped garlic
and red pepper. Prepare a bechamel sauce using milk,
flour and butter (500 ml).
Arrange alternately layers of tomatosauce and bechamel
sauce between the lasagne noodles. Strew grated cheese
on top and bake in the preheated oven for 30 minutes.
Serve with green salad and red wine.
recipe by Andreas Woehr
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