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Ingredients
- 150 g Parmesan, in Stücken (2-3 cm)
Ragout
- 100 g Zwiebeln, in Stücken
- 50 g Stangensellerie, in Stücken (2 cm)
- 50 g Karotten, in Stücken (2-3 cm)
- 40 g Olivenöl
- 800 g Hackfleisch, gemischt (je zur Hälfte aus Schweinehack und Rinderhack)
- 200 g Weisswein, trocken
- 400 g passierte Tomaten, aus der Dose
- 1 - 1 ½ TL Salz, nach Geschmack
- ½ - 1 TL schwarzer Pfeffer, gemahlen, nach Geschmack
Béchamelsauce
- 800 g Milch
- 50 g Butter, in Stücken und etwas mehr zum Einfetten
- 60 g Weissmehl
- 1 TL Salz
- 1 - 2 Prisen Muskatnuss, gemahlen, nach Geschmack
Letzte Zubereitungsschritte
- 250 g Lasagneblätter, getrocknet (ca. 12 Teigblätter)
- Nutrition
- per 1 Portion
- Calories
- 3559.4 kJ / 850.7 kcal
- Protein
- 45 g
- Carbohydrates
- 56.1 g
- Fat
- 48.6 g
- Fibre
- 3.6 g
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