Lasagne with meat filling

Last Updated on December 13, 2024

Recipe originally from Italy for sliced dough, this time interspersed with meat filling.

Ingredients:

Rule for 4 servings: City: 300 g smooth flour 3 pcs of egg 3 tsp oil 0.5 tsp salt water Filling: 500 g of ground pork 150 g of plain eidam 50 g of whole mozzarella (eidam) 4 pcs garlic cloves 3 pcs tomatoes 1 pc onions 1 pc of bouillon 2 dcl of ketchup (puree) provençal spices coarsely ground pepper water for pouring oil to grease the mold salt

Procedure:

1. Add 0.5 teaspoon of salt, 3 eggs and three teaspoons of oil to 300 grams of plain flour; if the consistency is stiffer, a little water can be added
2. The dough must be thoroughly worked through with the hands or even better in a kneader, the smooth mass is then left to rest for half an hour
3. Roll out the dough thinly and cut out rectangles the size of the baking tin, then immediately place the dough into the tin without cooking and intersperse with the filling
4. While the dough is resting, prepare the filling; fry the diced onion in the oil
5. Once the onion has browned, add the crushed garlic, fry briefly and add the minced meat
6. Once the meat is browned and white, add the chopped, peeled tomatoes, ketchup, 2 dcl of water, crumbled bouillon cube and mix everything together 8. Stirring occasionally, simmer under the lid for about 20 minutes, then let the mixture cool for a while
9. Place a layer of the meat mixture on top of the dough and cover it with slices of edamame, layer the other layers in this way, ending with the meat layer (dough sheet, mixture, cheese slices, dough sheet, mixture …..)
11. Finally, sprinkle the lasagne with cheese
12. Bake uncovered in a preheated oven at 200 °C for about 35 minutes

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