Lasagna (Italia)

Lasagna (Italia)


  • 500 g ground meat
  • 2 carrots
  • 1 onion
  • oil
  • salt
  • pepper
  • nutmeg
  • bay leaf
  • basil
  • oregano
  • fresh tomato
  • 100 ml tomato sauce
  • 50 g butter
  • 50 g white wheat flour
  • lasagne sheets
  • grated cheese


1 Sauté the onions over some oil. Add minced meat and stir. Add chopped carrots and seasoning. Cube the tomato and add it to the meat. Add tomato paste. Simmer for about 15 minutes.
2 Prepare the white (Béchamel) sauce. Melt the butter in a small saucepan. Add flour and wait for it to turn yellow. Season with nutmeg.
3 Put the filling onto the cabbage leaves and roll them up. Arrange the cabbage rolls closely next to each other. Carefully pour boiling water over them. Add salt and fat and let them simmer on the cooking hob for approximately 90 minutes.
4 Grease the baking tray and cover the bottom with one layer of lasagne sheets. Spread the meat sauce over it. Add the white sauce and some grated cheese. Repeat the process with the next layers.
5 Sprinkle the grated cheese more generously over the last layer and add the white sauce.


recipe hot air 170 °C 40 min small baking tray 2
This is an automatic programme. When you set quantity, the oven automatically sets other parametres: heater, temperature, cooking time.