Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pasta dough
To prepare the meat
To prepare the lasagne
How it's done
Pasta dough
Combine the flour with all the other ingredients and knead into a smooth dough. Wrap in clingfilm and leave to rest in the fridge for approx. 2 hours. Quarter the dough, roll out four rectangles to match the size of the dish.
To prepare the meat
Heat the oil in a cooking pot. Brown the mince for approx. 5 mins., reduce the heat. Add the onion, squash, apricots and leek, sauté for approx. 5 mins. Pour in the stock and tomatoes, add the parsley, bring to the boil. Reduce the heat, cover and cook for approx. 30 mins. on a low heat, season.
To prepare the lasagne
Mix the cream with the crème fraîche, season. In alternate layers, fill the prepared dish with the pasta dough, meat and sauce. Top with a layer of sauce and sprinkle the breadcrumbs over the top.
Bake for approx. 40 mins. in the centre of an oven preheated to 200°C. Remove from the oven, cover and leave to stand for approx. 5 mins.
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