John Myers
Advent Lasagna & Lamb’s Lettuce with Orange & Nuts
The perfect advent lasagna & lamb’s lettuce with orange & nuts recipe with a picture and simple step-by-step instructions.
- 1 tablespoon Clarified butter
- 500 g Ground beef
- 2 Pc. Fresh garlic
- 1 Pc. Chopped onion
- 1 tablespoon Tomato paste concentrated three times
- 1 Can Peeled and diced tomatoes
- Chilli (cayenne pepper)
- Ground cinnamon
- Salt and pepper
- 1 teaspoon Sweet paprika
- 100 ml Water
- 0,5 teaspoon Oregano
- 0,5 teaspoon Dried tarragon
- 0,5 teaspoon Dried basil
- 9 Pc. Lasagna sheets
- 200 g Sour cream
- 1 Pc. Mozzarella
- Ground cinnamon
- Orange zest
- 100 g Lamb’S lettuce
- 11 Pc. Orange fillet
- 6 Pc. European walnuts
- 6 Pc. Peanuts fresh
- 1 pinch Sugar
- Salt and pepper
- 1 tablespoon Yogurt
- 1,5 tablespoon Vinegar
- 3 tablespoon Extra virgin olive oil
- 0,5 Pc. Diced onion
- Fry the minced meat, add the onion and fry with it
- Let the tomato paste run along with the tomatoes & water. Add herbs & spices to the boil briefly.
- Put some mince sauce in a glass baking dish. Put 3 sheets in (if necessary remove a little at the corners) again sauce. Repeat twice.
- Pour the sour cream over the mince sauce.
- Cut the cheese into slices and spread over the sour cream. In the oven for about 40 minutes. Baked at 160 ° C.
- Remove the shell of the nuts.
- Clean, wash and drain the lettuce.
- Dress up orange fillets, nuts & lamb’s lettuce with the vinaigrette & spices!
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