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
Preparation
Meat
Soup
Béchamel sauce
Lasagne soup
How it's done
Preparation
Sauté the onion, garlic and carrot. Finely chop the onion, mince the garlic and coarsely grate the carrot.
Meat
Heat a dash of oil in a cooking pot. Fry the mince for approx. 2 mins. per batch. Reduce the heat, add the onion, garlic, carrot, tomato puree and oregano, sauté for approx. 3 mins., season.
Pour in the wine and simmer briefly.
Soup
Add the cherry tomatoes and passata, pour in the water, bring to the boil. Reduce the heat, return the meat to the pan, cover and simmer over a low heat for approx. 1 hr.
Béchamel sauce
Heat the butter in a pan. Add the flour and cook, stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat. Pour in the milk all at once, bring to the boil while stirring, reduce the heat. Simmer the béchamel sauce over a medium heat for approx. 10 mins., stirring occasionally until the sauce is thick and creamy, season. Mix in the cheese.
Lasagne soup
Break the lasagne sheets into pieces.
Add the lasagne sheets to the soup, simmer for approx. 15 mins. Plate up the soup, top with the béchamel sauce.
| Tip: | Use tinned peeled tomatoes instead of cherry tomatoes. |
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