Hearty Lasagne with Poultry and Beans

Hearty Lasagne with Poultry and Beans

Casserole

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Cook Time

2 h 15 min

Servings

6

Difficulty

Medium

Prep Time

90 min

This Thermomix® recipe for Hearty Lasagne with Poultry and Beans is ready in 2 h 15 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This hearty lasagne with poultry and beans is a real soul food for cold days! I especially like to make it in winter, when you need something hearty and warming. The dish is a bit more elaborate, but it's worth the effort. The combination of ground poultry, salami, fresh vegetables and a creamy sauce is simply unbeatable. Perfect for a festive dinner or a cozy Sunday with the family. And the best part: you can prepare it really well!

Ingredients (19 ingredients)

  • 80 g Poultry salami (sliced)
  • 400 g Ground poultry
  • 1 tbsp Oil
  • 0.5 bunch Soup vegetables
  • 100 ml Dry white wine
  • 4 Stiele Thyme
  • Salt
  • Pepper
  • 400 g Potatoes
  • 200 g Frozen green beans
  • 250 g Green lasagna sheets (40 minutes baking time or see tip)
  • 60 g Butter
  • 60 g Flour
  • 500 ml Milk
  • Cayenne pepper
  • 175 g Grana Padano (piece)
  • Oil for the pan
  • Baking paper
  • Aluminum foil

Preparation (10 steps)

1

Prepare salami and ground meat

Cut the poultry salami into cubes. Clean or peel the soup vegetables and also cut them into cubes.

2

Prepare ground meat sauce

Heat the oil in a large pan. Fry the ground poultry and the diced salami vigorously in it. Briefly fry the diced soup vegetables. Deglaze with the dry white wine and approx. 5 tbsp water. Pluck the thyme leaves and stir in. Season with salt and pepper. Simmer the sauce over low heat for approx. 20 minutes.

3

Prepare potatoes and beans

Peel the potatoes and dice them small. Cook in a pot with salted water for a total of approx. 8 minutes. Break the frozen green beans into smaller pieces as desired. Cook the beans with the potatoes for approx. 2 minutes. Then quench in cold water.

4

Pre-cook lasagna sheets

Cook approx. 5 lasagna sheets each in plenty of boiling salted water for approx. 5 minutes until they are flexible. Remove and place side by side on a clean kitchen towel.

5

Prepare sauce

Thermomix® Setting
3 min/122°F/Speed 1 50

Put the butter in the mixing bowl and melt for 3 min./50°C/speed 1.

180
6

Make a roux

Thermomix® Setting
2 min/212°F/Speed 1 100

Add the flour and sauté for 2 min./100°C/speed 1.

120
7

Finish sauce

Thermomix® Setting
5 min/194°F/Speed 3 90

Add the milk and simmer for 5 min./90°C/speed 3. Season with salt, pepper and cayenne pepper.

300
8

Grate cheese

Thermomix® Setting
10 sec/Speed 8

Put the Grana Padano in pieces in the mixing bowl and grate for 10 sec./speed 8.

10
9

Layer lasagna

Line a springform pan (26 cm Ø) with baking paper and grease thinly with oil. Spread a fine layer of sauce on the bottom. Line the pan with the pre-cooked lasagna sheets so that they protrude approx. 3 cm over the edge. Layer half of the ground meat, vegetables and grated cheese in the pan. Add a good 1/3 of the sauce over it. Repeat the layers. Cover with the remaining pasta. Spread the remaining sauce on top. Fold over the protruding pasta.

10

Bake lasagna

Cover the lasagne with aluminum foil and bake in a preheated oven (electric oven: 220 °C/convection oven: 200 °C) for approx. 25 minutes. Remove the foil, reduce the heat (electric oven: 200 °C/convection oven: 180 °C) and continue baking for approx. 20 minutes.

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About this recipe

For me, this lasagne is more than just a recipe, it is a reminder of cozy winter evenings with the family. My grandma always prepared a similar version, but without Thermomix®. I have modernized her recipe a bit and adapted it to the possibilities of the Thermomix® to simplify and speed up the process. The poultry salami brings a spicy note to the ground meat sauce, which gets a light and digestible base from the lean ground poultry. The soup vegetables, consisting of carrots, celery and leek, provide an aromatic depth and a pleasant texture. The dry white wine loosens the roasted aromas from the bottom of the pan and gives the sauce a fine acidity. Thyme, fresh or dried, rounds off the whole thing with its earthy aroma. The potatoes, cut into small cubes, give the lasagne an additional satiety and a slightly sweetish note, while the green beans provide a crunchy component and a fresh green color. The preparation with the Thermomix® is very simple. Sautéing the butter and flour works perfectly without anything burning. The béchamel sauce becomes creamy and lump-free. Be sure to add the milk slowly to ensure a homogeneous consistency. The Grana Padano, freshly grated, provides a spicy crust and an intense cheese flavor. If you like it a little milder, you can also use mozzarella. For a vegetarian version, the ground poultry can be replaced with lentils or soy granules. Smoked tofu cubes are suitable instead of poultry salami. There are no limits to the imagination when it comes to spices. A pinch of nutmeg in the béchamel sauce or some smoked paprika powder in the ground meat sauce give the lasagne a special touch. Serve the lasagne with a fresh salad or a crispy baguette. A glass of dry red wine goes perfectly with it. The lasagne can be prepared wonderfully. It can be layered the day before and then stored in the refrigerator. However, it should have some time to reach room temperature before baking. Leftovers can easily be stored in the refrigerator and reheated the next day. They taste almost even better when the flavors have really blended!

Created by

Lena Bauer

Lena Bauer

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Tags

#Hearty #Meat #Winter #Festive

Allergens

  • Milk
  • Cereals containing gluten
  • Celery

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