Lasagna Pasticciate Ala Agapanthus

5 from 4 votes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 6 people
Calories 143 kcal


Meat sauce:

  • 3 tbsp Olive oil
  • 90 g Celeriac fresh
  • 300 g Carrots
  • 1 Pc. Onion
  • 2 Pc. Clove of garlic
  • 75 g Smoked ham
  • 350 g Mixed minced meat
  • 140 g Tomato paste
  • 0,5 liter Vegetable broth
  • 2 tsp Italian herbs
  • 0,25 liter White wine
  • 1 tbsp Butter
  • 200 g Poultry liver
  • 200 ml Cream, sweet
  • Pepper
  • Salt

Béchamel sauce

  • 60 g Butter
  • 60 g Flour
  • 1 liter Milk
  • Nutmeg
  • Pepper
  • Salt


  • 20 Pc. Lasagne sheets
  • 100 g Grated mozzarella
  • Aluminum foil for covering


  • First cut the carrots, celery and onion into small cubes and chop the garlic very finely. Dice the sliced ​​smoked ham as well.
  • Heat the olive oil in a large saucepan. Fry the onion with the garlic in it, gradually adding first the ham, the minced meat, then the celery and the carrots. Stir so that nothing burns.
  • Season with the Italian herbs, add the tomato paste, then pour in the vegetable stock and the white wine. Let everything simmer for at least 1/2 hour.
  • In the meantime, rinse the liver, dry it and cut it into small pieces. Heat the butter in a small pan and fry the liver in it. Season with salt and pepper to finish. When the 1/2 hour is up, the contents of the "liver pan" are added to the meat sauce, as is the cream. Season to taste with pepper and salt. While everything continues, prepare the béchamel sauce.
  • In another saucepan, melt the butter into which you stir the flour. Keep stirring and before it turns brown, add the milk. Now it's best to work with a whisk so that no lumps form. Season the sauce with nutmeg, pepper and salt and bring to the boil briefly. The consistency should be slightly creamy!
  • First put some of the meat sauce in a greased casserole dish, then a layer of the lasagne plates. On top again meat sauce, on top a layer of béchamel sauce, which is covered with the lasagne plates. Repeat the last step until everything is used up. However, make sure that the finish consists of meat sauce with béchamel sauce.
  • Spread the grated mozzarella on the lasagna and cover the pan with aluminum foil. Cook in the preheated oven at 180 ° for 20 minutes on the middle rack. Then remove the aluminum foil and leave it in the oven at 180 ° for another 20 minutes until the top layer is browned.
  • Bon appetit!


  • The number of lasagne sheets varies depending on what kind of baking dish you use. I don't make it that high, so I prefer a rather flat vessel.


Serving: 100gCalories: 143kcalCarbohydrates: 4.3gProtein: 5.5gFat: 11.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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