Oneeda's Kitchen Blog


Posted on: May 1, 2010

3 – 4 onions
400 – 500 g minced meat
3 – 4 carrots
2 small cans with mushrooms
1000 ml tomato puree
2 small cans with peas
400 ml red wine
1 packet lasagna-noodles
red pepper
2 – 3 bay leaves
200 – 300 g grated cheese


Chop onions and carrots very fine and stew them with oil. Add minced meat, roast for about 5 minutes, add red wine, boil until the red wine has evaporated. Heat the tomato puree, add mushrooms, peas and meat. Season with sugar, bay leafs, pepper, fine copped garlic and red pepper. Prepare a béchamel sauce using milk, flour and butter (500 ml). Arrange alternately layers of tomato sauce and béchamel sauce between the lasagna noodles. Strew grated cheese on top and bake in the preheated oven for 30 minutes.
Serve with green salad and red wine.


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