Family: mixed mince - classic lasagne
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Family: mixed mince - classic lasagne

With mixed mince and leek

Labels:
Familie
Allergenen :
Eieren
Tarwe
Melk (inclusief lactose)

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd55 minuten
oventijd20 minuten
NiveauMakkelijk

Ingredienten

Hoeveelheden

100 gram

Gemengd gekruid gehakt

(Kan bevatten Selderij, Soja, Gluten, Eieren, Mosterd)

100 gram

Verse lasagnebladen

(Bevat Eieren, Tarwe)

1 stuk(s)

Wortel

½ pak(ken)

Tomatenblokjes met knoflook en ui

25 gram

Geraspte Goudse kaas

(Bevat Melk (inclusief lactose))

½ zakje(s)

Italiaanse kruiden

½ stuk(s)

Prei

1 stuk(s)

Knoflookteen

½ stuk(s)

Ui

½ takje(s)

Verse rozemarijn

Zelf toevoegen

150 ml

[Plantaardige] melk

ml

Zoutarme runderbouillon

½ el

Olijfolie

1 el

[Plantaardige] roomboter

1 el

Bloem

½ tl

Suiker

1 tl

Zwarte balsamicoazijn

¼ stuk(s)

Zoutarm groentebouillonblokje

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Voedingswaarden

Energie (kJ)4387 kJ
Energie (kcal)1049 kcal
Vetten49 g
waarvan verzadigd22.9 g
Koolhydraten101.8 g
waarvan suikers31.7 g
Vezels15.5 g
Eiwitten45 g
Zout3.8 g

Instructies

1

Preheat the oven to 200°C. Dice the carrot and onion. Chop the leek into thin rings. Crush or mince the garlic. Prepare the beefstock.

2

Heat a drizzle of olive oil in a lidded deep frying pan, and fry the carrot, leek, garlic, and onion for 2 - 3 minutes. Deglaze with balsamic vinegar and sugar. Add the mixed mince and fry for 3 minutes. 

3

Add the tomato cubes, rosemary, Italian herbs, and, per person: 400ml amount of stock, 1 tsp of balsamic vinegar, and 1/2 tsp of sugar. Season with salt and pepper. Let simmer for 5 - 10 minutes.

4

Heat 1 tbsp butter per person in a wok or deep frying pan with a lid over medium-high heat. Whisk 1 tbsp flour per person into the butter, then pour in a third of the milk and whisk together until fully incorporated. Repeat this twice more with the rest of the milk, or until the sauce is smooth. Crumble 1/4 vegetable stock cube each into the pan, then bring to a boil and allow to thicken for 1 - 2 more minutes. Season with salt and pepper.

5

Pour a thin layer of tomato sauce into an oven dish. Cut the lasagne sheets in half. Cover the sauce with lasagna sheets and press down to make sure the sauce is spread out. Cover the lasagna sheets with another layer of sauce. Repeat these steps until all the ingredients are used up. Finish with a layer of béchamel sauce and sprinkle over the grated cheese. Cover with aluminium foil and bake for 30 - 35 minutes. Remove the foil after 20 minutes. 

6

When the lasagne is ready, let it rest for 3 minutes to firm up a little before serving.