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
How it's done
The kids can help at the marked areas .
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
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.
Place approx. 50 g of bread in a plastic bag, crush into large breadcrumbs with a rolling pin.
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.
Approx. 40 mins. in the centre of an oven preheated to 200°C. Remove the lasagne and leave to stand for approx. 10 mins.
|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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