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Pikantes
102
Lasagne (A 25)
Zubereitungszeit 110–120 Minuten
4 Portionen
Zutaten
10 Lasagneplatten (ca. 180 g, oh‐
ne V
orkochen)
Zutaten Tomaten-Hackfleischsoße
50 g geräucherter, durchwachsener
Speck, fein gewür
felt
150 g Zwiebeln
375 g Hackfleisch
Salz
schwarzer Pfeffer
1 TL Thymian
1 TL Oregano
1 TL Basilikum
500 g geschälte Tomaten
30 g Tomatenmark
125 ml Brühe
Zutaten Champignonsoße
20 g Butter
150 g frische Champignons
2 EL Mehl
250 ml Sahne
Salz
Muskat
2 EL Petersilie, gehackt
Zum Überbacken
200 g Gouda, gerieben
Zubereitung
Speckwürfel anbraten, 2/3 der Zwiebeln
zufüge
n und dünsten. Das Hackfleisch
zufügen, unter Rühren braun braten. Mit
Salz, Pfeffer und den Kräutern würzen.
Die Tomaten zerkleinern, mit der Flüs‐
sigkeit, dem Tomatenmark und der Brü‐
he zum Fleisch geben und etwa 5 Mi‐
nuten schmoren.
Für die Soße die restlichen Zwiebeln in
Butt
er goldgelb dünsten. Die in Schei‐
ben geschnittenen Champignons zufü‐
gen, leicht anbraten und das Mehl unter
Rühren darüber stäuben. Mit Sahne
und Milch ablöschen, würzen und etwa
5 Minuten kochen lassen. Petersilie zu‐
fügen.
Auflaufform (20 x 35 cm) fetten und
nach
einander 1/3 der Tomaten-Hack‐
fleischsoße, 5 Lasagneplatten, 1/3 der
Tomaten-Hackfleischsoße, die Hälfte
der Champignonsoße, 5 Lasagneplat‐
ten, die restliche Tomaten-Hackfleisch‐
soße und die restliche Champignonso‐
ße einfüllen.
Die Lasagne mit Käse bestreuen, in den
Back
ofen geben und das Automatik‐
programm A 25 „Lasagne“ starten.
102


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