John Myers
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Casserole: Small Lasagna (slightly Different)
The perfect casserole: small lasagna (slightly different) recipe with a picture and simple step-by-step instructions.
* for the dough / lasagne sheets
- 100 g Pasta flour
- 25 g Durum wheat semolina
- 0,25 tsp Paprika powder
- 1 Egg
- 1 tsp Olive oil
* for the tomato sauce
- 1 Onion red
- 1 Can Chopped tomatoes
- 1 pinch Sugar
- 1 pinch Crushed red pepper
- 1 tsp Yellow curry powder
- Garlic powder
- Salt
- 0,5 Can Corn
- 150 g Meatballs fully cooked
- 2 tbsp Olive oil
* for the bechamel sauce
- 1 tbsp Butter
- 1 tbsp Flour
- 200 ml Milk
* also
- 75 g Grated cheese
- For the dough, knead all the ingredients together well, kneading for a long time to make a nice elastic dough. (I only used about 150g flour and gradually worked in the rest.)
- Now wrap the dough in foil and let it rest for about 30 minutes.
- Then roll it out very thinly or use a pasta machine.
- While the dough is resting, prepare the sauces. For the tomato sauce, peel the onion and chop or cut into small pieces. Heat the oil in a pan and fry it until translucent, then add the spices and roast lightly. Then add the tomatoes.
- Bring the whole thing to the boil and then simmer at a mild temperature for 15-20 minutes.
- Then stir in the corn and the meatballs / kofte cut into small cubes (3 kofte for us).
- For the bechamel sauce, melt the butter in a small saucepan, stir in the flour, then add the milk. Bring to the boil while stirring and cook for another minute, then remove the saucepan from the stove.
- Now put 2-3 tablespoons of the bechamel sauce in a small baking dish, place the lasagne plates on top, on top of them half of the tomato sauce, bechamel sauce, lasagne plates, tomato sauce, bechamel, lasagne plates and finally 2-3 tablespoons of bechamel sauce. Sprinkle the cheese on these.
- Baked in an oven preheated to 180 ° C for about 25 minutes.
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