{"id":6780,"date":"2020-03-06T11:54:34","date_gmt":"2020-03-06T11:54:34","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&p=6780"},"modified":"2020-03-06T11:54:34","modified_gmt":"2020-03-06T11:54:34","slug":"lasagne-mit-fleischsosse-mit-nativem-olivenoel-extra-bio","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/de\/ricette\/lasagne-mit-fleischsosse-mit-nativem-olivenoel-extra-bio\/","title":{"rendered":"Lasagne mit Fleischso\u00dfe mit nativem Oliven\u00f6l extra BIO"},"content":{"rendered":"

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Zutaten:
\n21 Bl\u00e4tter Lasagneteig
\n250 g Schweinefleisch
\n500 gr Rindfleisch
\n250 g Tomatenp\u00fcree
\n50 g Karotten
\n50 g Stangensellerie
\n50 g Zwiebeln
\n3 Essl\u00f6ffel natives Oliven\u00f6l extra BIO
\n1 l Milch
\n100 g Butter
\n100 g Mehl
\nMuskatnuss n. B.
\nSalz n. B.
\nSchwarzer Pfeffer n. B.
\n250 g Wei\u00dfwein
\n3 l Wasser
\nParmesan-K\u00e4se n. B.<\/p>\n<\/div>

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Zubereitung:
\nSellerie, Karotte und Zwiebel hacken. Das native Oliven\u00f6l extra in einer Pfanne erhitzen, das gehackte Gem\u00fcse hinzugeben und auf kleiner Flamme garen. Das Schweinefleisch und das Rinderhackfleisch hinzuf\u00fcgen und etwa zehn Minuten garen. Mit dem Wei\u00dfwein abl\u00f6schen, abdampfen lassen und dann das Tomatenmark und 1 l Wasser hinzuf\u00fcgen. Mit Salz und Pfeffer abschmecken und unter h\u00e4ufigem R\u00fchren bei mittlerer Hitze eine Stunde lang garen.
\nNach der ersten Stunde den zweiten Liter Wasser unterr\u00fchren. Eine weitere Stunde k\u00f6cheln lassen. Am Ende der zweiten Stunde f\u00fcgen Sie den dritten Liter Wasser hinzu und garen alles eine weitere Stunde zu Ende. Am Ende sollte die Fleischsauce dick, aber nicht zu trocken sein. Mit Salz und Pfeffer abschmecken und beiseite stellen. Zubereitung der Bechamelsauce: Milch erhitzen Milch und in der Zwischenzeit die Butter in einem anderen Topf schmelzen. Wenn sie geschmolzen ist, vom Herd nehmen und das gesiebte Mehl hinzuf\u00fcgen. Mit einem Schneebesen mischen, um eine Einbrenne ohne Klumpen zu erhalten. Die hei\u00dfe, mit Muskatnuss und einer Prise Salz gew\u00fcrzte Milch in die Mehlschwitze und auf kleiner Flamme kr\u00e4ftig umr\u00fchren. Die Bechamelsauce 5-6 Minuten eindicken und beiseite stellen.
\nDie Lasagne in einer rechteckigen Auflaufform zubereiten: Etwas Bechamelsauce auf den Boden gie\u00dfen, zwei oder drei Bl\u00e4tter Lasagne darauflegen und mit einer Schicht Bechamelsauce und einer Schicht Fleischsauce bedecken. So weitermachen, bis die Zutaten aufgebraucht sind und gelegentlich mit etwas Parmesank\u00e4se bestreuen.
\nDie Lasagne im auf 200\u00b0 vorgeheizten Ofen etwa 25 Minuten garen und vor dem Servieren etwas abk\u00fchlen lassen.<\/p>\n<\/div>

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