Bread lasagne

Bread lasagne

1 hr Active
1 hr 40 min. Total
440 kcal per person
healthy and balanced
Nutritional value / person: Fat: 21 g, Carbohydrate: 35 g, Protein: 26 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • Cooking pot
  • Cooking spoon
  • Garlic press
  • Gratin dish
  • Measuring cup
  • Oven mitts
  • Pan
  • Paring knife
  • Rolling pin
  • Tablespoon
  • Teaspoon
  • Timer
  • Whisk
  • Cutting board
  • deep plate
  • Kitchen scales
  • Plastic bag

Ingredients

6 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Bolognese sauce

½ bunch mixed herbs
2 garlic cloves
oil for frying
300 g mince (chicken)
½ tsp salt
a little pepper
300 g -.-
2 tbsp tomato puree
1 tin chopped tomatoes (approx. 800 g)
2 ½ dl beef bouillon
1 tsp salt
a little pepper

Béchamel sauce

3 tbsp butter
3 tbsp white flour
6 dl milk
¾ tsp salt
a little pepper

Lasagne

250 g dry bread, thinly sliced
a little olive oil
150 g grated mozzarella
2 tbsp sunflower seeds
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How it's done

The kids can help at the marked areas .

Bolognese sauce

½ bunch mixed herbs
2 garlic cloves
oil for frying
300 g mince (chicken)
½ tsp salt
a little pepper
300 g -.-
2 tbsp tomato puree
1 tin chopped tomatoes (approx. 800 g)
2 ½ dl beef bouillon
1 tsp salt
a little pepper

Tear the herbs, finely chop. Peel and mince the garlic. Heat a dash of oil in a frying pan. Season the meat, brown in batches, remove. Reduce the heat, wipe the cooking fat from the pan, add a little oil if necessary. Add the garlic, herbs, vegetables and tomato puree, sauté briefly. Add the tomatoes and stock, bring to the boil, reduce the heat. Return the meat to the pan, cover and simmer for approx. 30 mins., stirring occasionally. Season the sauce.

bolognese vegetables, diced

Béchamel sauce

3 tbsp butter
3 tbsp white flour
6 dl milk
¾ tsp salt
a little pepper

Heat the butter in a pan. Add the flour, cook over a medium heat while stirring; the flour must not take on any colour. Pour in all of the milk at once, bring to the boil while stirring, reduce the heat, season, simmer for approx. 10 mins. until the sauce is thick and creamy.

Lasagne

250 g dry bread, thinly sliced

Place approx. 50 g of bread in a plastic bag, crush into large breadcrumbs with a rolling pin.

a little olive oil
150 g grated mozzarella
2 tbsp sunflower seeds

Grease a gratin dish (approx. 3 l), layer the sauce, remaining bread, béchamel sauce and mozzarella in the dish. Sprinkle the breadcrumbs and sunflower seeds on top.

To bake

Approx. 40 mins. in the centre of an oven preheated to 200°C. Remove the lasagne and leave to stand for approx. 10 mins.

Good to know
Note: Whenever you have any leftover bread, cut it into thin slices and leave it to dry.
Tip: Serve the lasagne with a herb oil. Mix ½ bunch of finely chopped herbs with 2 tbsp of olive oil and 1 tbsp of water, season.
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