Lasagna with Kaltbach Creamy
Ingredients
4-5 servings| 12 piece(s) | lasagna sheets |
| 1 | onion, diced |
| 2 | cloves garlic, finely sliced |
| 2 | carrots, diced |
| 1 | celery stalk, diced |
| 500 g | ground beef |
| 2 tbsp | tomato purée |
| 400 g | tin chopped tomatoes |
| 1 tbsp | beef stock, concentrated |
| 100 ml | water |
| 3 tsp. | oregano |
| salt | |
| black pepper | |
| olive oil |
| Cheese sauce: | |
|---|---|
| 50 g | butter |
| 40 g | flour |
| 750 ml | milk |
| 100 g | grated Kaltbach Creamy |
| nutmeg | |
| salt | |
| black pepper | |
| Topping: | |
|---|---|
| 50 g | grated Kaltbach Creamy |
Preparation
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In a large pan, heat the olive oil on medium heat. Add onion, garlic, carrot, and celery. Cook for 5 minutes, or until softened. Add the ground beef and fry on a medium heat. Stir in the tomato purée, chopped tomatoes, thyme, and stock. Add water and let simmer for 10 minutes. Season with salt and pepper.
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Meanwhile, make the cheese sauce. Melt butter in a small saucepan over low heat and add the flour. Whisk until combined and then gradually whisk in the milk. Add grated Kaltbach Creamy and nutmeg. Season with salt and pepper.
-
Preheat oven to 220° C. Layer the lasagna in a baking dish, about 22 x 24 centimeters. Start with the cheese sauce followed by 3 lasagna sheets and meat sauce. Repeat, finishing with the cheese sauce. Add extra shredded Kaltbach Creamy on top of the lasagna. Bake for about 20-25 minutes, until the pasta is soft. Let cool for 15 minutes before serving.
