Junior chef
Utensils
Apron
Brush
Frying pan
Measuring cup
Oven mitts
Paring knife
Spatula
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Can opener
Spoon
ovenproof dish (approx. 2½ l)
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 .
To prepare
Brush the dish with oil. Halve the squash, remove the seeds, cut the squash into approx. 1 cm cubes. Peel and finely chop the onion. Cut the apricots into strips. Tear off the oregano leaves.
Mince
Heat the oil in a frying pan. Add the meat, brown for approx. 5 mins. Remove, season. Reduce the heat, add the onion to the same pan, sauté for approx. 2 mins. Add the squash, apricots and tomato puree, cook for approx. 5 mins. Add the tomatoes, stock and oregano, bring to the boil. Reduce the heat, return the meat to the pan, cover and simmer for approx. 10 mins. Spread 3 tbsp over the bottom of the prepared baking dish.
Lasagne
Layer the lasagne sheets, single cream, Sbrinz and meat sauce in the dish, finishing with the single cream and Sbrinz.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 200 °C.
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