for 4 person

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

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.

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