RECIPES
Basia
Lasagne with winter vegetables may not look all that impressive on the plate, and it may not be the ideal choice for a Valentine's Day menu, but it tastes really great. It fits perfectly into a wintry setting. Classic lasagne is combined here with winter flavors, and instead of tomato sauce, a béchamel sauce is used.
Lasagne with winter vegetables
In case you forgot what has appeared so far on my Valentine's Day menu:
Aperitif: Shirley Temple
Shirley Temple
Appetizer: scallop and shrimp skewers
scallop and shrimp skewers
Preparation – lasagne with winter vegetables:
Heat 2 tbsp of the oil in a pot, add the flour and fry for about 2 minutes, stirring. Add the milk and cook for about 10 minutes, stirring constantly.
Peel the salsify, preferably under running water, then cut it into 2 cm pieces and add to the sauce. Season with salt, pepper and nutmeg, cover and cook for another 10 minutes.
Wash and peel the beets and grate them on a coarse grater. Dice the onions. Heat 2 tbsp of the oil in a skillet, sauté the onions until golden and add the meat. Fry until the meat is well cooked. Add the beets, fry for another 2 minutes, then pour in the wine. Season with salt and pepper.
Preheat the oven to 180°C (350°F).
Grease a lasagne dish (approx. 55×25 cm) with oil. Layer the noodles, meat, béchamel sauce and noodles in that order, finishing with béchamel sauce. Sprinkle with cheese and bake for about 30 minutes on the middle rack. It tastes wonderful with a sauce made of cream mixed with lemon zest and seasoned with salt.
Enjoy!
Source: "Das grüne nicht nur vegetarische Kochbuch" – D. von Cramm – Gu
Lasagne with winter vegetables
Ingredients
- 5 tbsp canola oil
- 3 slightly heaping tbsp flour (type 1050)
- 700 ml milk (1.5%)
- 500 g black salsify (salsify)
- Salt
- Pepper
- nutmeg
- 500 g beets
- 2 onions
- 300 g ground beef
- 200 ml red wine
- 180 g lasagne noodles (no-boil)
- 100 g grated cheese
- fat for greasing the baking dish
Instructions
- #instruction#
