Junior chef
Utensils
Apron
Frying pan
Measuring cup
Paring knife
Peeler
Rösti grater
Spatula
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Can opener
Ingredients
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
How it's done
The kids can help at the marked areas .
Sauce
Peel and roughly grate the carrots. Peel and finely chop the onion and garlic. Heat a dash of oil in a frying pan. Add the meat in batches, fry for approx. 2 mins. each, remove from the pan, season.Reduce the heat, wipe the cooking fat from the pan, add a little oil if necessary. Add the carrots, onion and garlic, sauté for approx. 3 mins. Add the tomato puree and cook briefly.
Lasagne
Add the tomatoes, pour in the water, season, bring to the boil. Reduce the heat, return the meat to the pan, break the lasagne sheets into pieces, add to the pan, mix, cover and simmer for approx. 10 mins.
Using a spoon, spread the sour single cream on top of the lasagne,cover and simmer for approx. 5 mins.
| Tip: | Finely chop 4 sprigs of oregano and mix into the sauce. |
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