Lasagna with Cocktail Tomatoes
Lasagna with cocktail tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g lasagna sheets (pre-cooked from the package)
- 500 g veal fillet (alternatively chicken fillet)
- 2 carrots
- 4 shallots
- 150 ml dry white wine
- 3 tbsp tomato paste
- 250 ml veal stock
- Nutmeg (freshly grated)
- 1 pinch cinnamon
- 500 g cherry tomatoes (halved)
- 500 ml milk
- 2 tbsp butter
- 2 tbsp flour
- olive oil
- butter
Instructions
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1.
Preheat the oven to 200°C.
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2.
Peel and finely chop the shallots and carrots with a paring knife. Mince the meat as small as possible with a sharp knife; if desired, pass through a meat grinder.
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3.
Heat 4 tbsp oil in a pot and sauté the shallots and carrots. Add the meat and brown briefly. Pour in wine and evaporate under high heat, then add stock and bring to a boil.
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4.
Reduce heat and stir in tomato paste. Cover and simmer gently for 20 minutes. Season with salt, pepper, nutmeg, and cinnamon.
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5.
Melt butter in a pot and sprinkle flour over it. Sauté the flour. Gradually whisk in milk and bring to a boil. Cook about 1 minute, then remove from heat and season with salt and pepper.
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6.
Grease a baking dish with butter. Layer lasagna sheets with sauce, placing some cherry tomatoes on each sauce layer. Cover everything with béchamel sauce, top with remaining cherry tomatoes, and bake in the hot oven for 30 minutes. Cut into pieces and serve hot.
