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Ingredients
- 100 g Parmesan in Stücken
- 1 Bund Basilikum abgezupft
Bolognese-Sauce
- 1 Knoblauchzehe
- 100 g Möhren in Stücken
- 1 Zwiebel halbiert
- 30 g Olivenöl
- 500 g Hackfleisch, gemischt
- 100 g Rotwein, trocken
- 100 g Tomatenmark
- 1 Dose stückige Tomaten (400 g)
- 1 Lorbeerblatt, getrocknet
- 1 TL Salz
- ½ TL Pfeffer
- ½ TL Zucker
Ricottacreme
- 400 g Ricotta
- 1 Ei
- Olivenöl zum Einfetten
- 32 Lasagneplatten, aus dem Kühlregal (à 4 x 22 cm), siehe Tipp
- 200 g Mozzarella, gerieben
Béchamel-Sauce und Fertigstellung
- 20 g Butter in Stücken
- 20 g Mehl
- 240 g Milch
- ¼ TL Salz
- 2 Prisen Pfeffer
- Nutrition
- per 1 Portion
- Calories
- 751 kcal / 3144 kJ
- Protein
- 45 g
- Fat
- 42 g
- Carbohydrates
- 45 g
- Fibre
- 4.5 g
- Saturated Fat
- 21 g
- Sodium
- 619 mg
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