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Lasagne
Zubereitungszeit: 120–130 Minuten
Zutaten für ca. 4 Portionen:
10–12 Lasagneplatten (ohne Vorko
-
chen)
Füllung:
50 g geräucherter, durchwachsener
Speck, fein gewürfelt
3 Zwiebeln (150 g)
375 g Hackfleisch
Salz, schwarzer Pfeffer
1 TL Thymian
1 TL Oregano
1 TL Basilikum
1 Dose (500 g) geschälte Tomaten
1 Dose (30 g) Tomatenmark
125 ml Brühe
Champignonsoße:
20 g Butter
150 g Champignons (TK o. frisch)
2 EL (40 g) Mehl
250 ml Sahne
250 ml Milch
Salz, Muskat
2 EL geh. Petersilie
200 g Gouda, gerieben
Zubereitung:
1. Speckwürfel anbraten, 2/3 der Zwie
-
beln zufügen und dünsten. Das Hack
-
fleisch zufügen, unter Rühren braun
braten. Mit Salz, Pfeffer und den Kräu
-
tern würzen. Die Tomaten halbieren, mit
Tomatenmark und Brühe zum Fleisch
geben und ca. 5 Minuten schmoren.
2. Für die Soße die restlichen Zwiebeln
in Butter goldgelb dünsten. Die in
Scheiben geschnittenen Champignons
zufügen. Das Mehl unter Rühren darü
-
ber stäuben. Die Sahne und Milch zu
-
gießen, würzen und ca. 5 Minuten ko
-
chen lassen. Petersilie zufügen.
3. Eine gefettete Auflaufform schichten
mit : 1/3 der Tomaten-Hackfleischsoße,
der Hälfte der Teigplatten auslegen,
das zweite Drittel der Tomaten-Hack
-
fleischsoße, 1/2 der Champignonsoße,
andere Hälfte der Teigplatten, das letz
-
te Drittel der Tomaten-Hackfleischsoße
und zuletzt die andere Hälfte der
Champignonsoße.
4. Mit Käse bestreuen und offen garen.
Einstellung:
c \ Aufläufe/Gratins \ Lasagne
Garzeit: ca. 70 Minuten
Heißluft plus
Temperatur: 170–190 °C
Einschubebene: 2. v. unten
Garzeit: 40–50 Minuten
Ober-Unterhitze
Temperatur: 180–200 °C
Einschubebene: 1. v. unten
Garzeit: 40–50 Minuten
Aufläufe/Gratins
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