Layered Lasagne Plates
Casserole
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Cook Time
45 min
Servings
2
Difficulty
Easy
Prep Time
30 Min
Description
These layered lasagne plates are a great alternative to classic lasagne from the oven. The recipe is super easy and quick to prepare, perfect for a cozy evening. The minced meat is fried with onions, garlic and leek and processed with cream and cheese into a creamy sauce. The lasagne sheets are then layered alternately with the minced meat sauce and topped with cheese. A hearty dish that the whole family will enjoy and can also be prepared well.
Ingredients (10 ingredients)
-
1 piece small Onion
-
1 clove Garlic
-
2 Stangen Leek (leek)
-
1 tbsp Oil
-
250 g mixed Ground meat
-
to taste Salt
-
to taste Pepper
-
100 g Whipping cream
-
80 g Raclette (piece)
-
6 piece Lasagne sheets (without pre-cooking)
Preparation (7 steps)
Chop onion and garlic
Put 1 small onion and 1 clove of garlic in the mixing bowl and chop for 3 seconds/speed 5.
Prepare leek
Clean 2 leek stalks (leek), wash and cut into rings. Set aside.
Fry ground meat
Heat 1 tbsp oil in a pan. Fry 250 g of mixed ground meat in it until crumbly. Season with salt and pepper. Add onion, garlic and leek and fry briefly.
Prepare sauce
Put the ground meat mixture into the mixing bowl. Add 100 g whipping cream and 200 ml water and bring to the boil for 5 min./100°C/speed 1.
Add cheese
Grate 80 g Raclette (piece), add about 2/3 of it to the mixing bowl and melt for 2 min./60°C/speed 2. Season with salt and pepper.
Layer lasagne
Spread some sauce on the bottom of two ovenproof deep plates. Layer 3 lasagne sheets (without pre-cooking) alternately with minced meat sauce, finishing with minced meat sauce.
Bake lasagne
Sprinkle the lasagne with the remaining cheese and bake in a preheated oven (electric oven: 225 °C/convection oven: 200 °C/gas: see manufacturer) for approx. 15 minutes.
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Created by
Anna Garcia
2
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Milk
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