Lasagne soup

Lasagne soup

Total: 1 hr 45 min. | Active: 45 min.
healthy and balanced
Nutritional value / person: 550 kcal
, Fat: 20 g
, Carbohydrate: 57 g
, Protein: 31 g

Ingredients

4 person

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

1 onion
1 garlic
200 g carrots

Meat

olive oil, for frying
300 g minced meat (beef)
3 tbsp tomato puree
1 tbsp dried oregano
2 ½ tsp salt
a little pepper
½ dl red wine

Soup

2 tin cherry tomatoes (each approx. 400 g)
300 g puréed tomatoes
1 ½ litre water

Béchamel sauce

½ tbsp butter
1 tbsp white flour
2 ½ dl milk
¼ tsp salt
a little pepper
40 g grated Parmesan

Lasagne soup

12 white lasagne sheets
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How it's done

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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.

Good to know
Tip: Use tinned peeled tomatoes instead of cherry tomatoes.

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