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lasagna & leftovers or approaching meal prep
Prep Time2 hrs 30 mins
Cook Time30 mins
Servings: 6
ingredients:
for the vegetables:
  • 1 aubergine (not too small, not too big)
  • 2 courgettes (not too small, not too big)
  • 1 red pepper
  • 1 beef tomato
  • 150 g mushrooms
  • 2 longish yellow shallots
  • 4 red shallots
  • 3-4 cloves of garlic
  • 4 sprigs of rosemary
for the dressing of the vegetables:
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey or molasses
  • 1 tsp dried herbs of provence
  • salt & pepper (to taste)
for the meat:
  • 800 g minced meat (100% beef or beef & pork)
  • 2 red shallots
  • 1 carrot
  • 100 g celeriac
  • 2 bay leaves
  • 1 tsp dried herbs of provence
  • 1 tsp olive oil
  • 1 can tomato purée (about 70 g)
  • salt & pepper (to taste)
for the cheese:
  • 2 mozzarella balls (each à 125 g)
  • 100 g grated pecorino
for the tomato sauce:
  • 1 can Italian tomato pulp (400 ml)
  • 2 cans tomato purée (each à 70 g)
  • 50 ml cream
  • 1 tbsp honey or molasses
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • salt & pepper (to taste)
for the béchamel sauce:
  • 250 ml béchamel sauce (ready to use)
for the pasta:
  • 12 lasagna sheets (ready to use i. e. w/o pre-cooking)
equipment:
  • 1 casserole (square, about 20 x 20 cm)
how to:
for the vegetables:
  • Clean & trim (& peel - if necessary!) all the vegetables; cut them into bite-size pieces & put them in a bowl.
  • Mix all the ingredients of the dressing in your shaker & distribute all over the vegetables.
  • Line 2 baking trays w/ baking parchment, add 2 sprigs of rosemary on each & distribute the vegetables evenly over the trays.
  • Put in the oven & let them bake at 175° C w/ fan for about 30 min. No preheating required.
  • Discard the sprigs of rosemary.
  • Let the baked vegetables cool down, seal them in containers & store in your fridge for future use.
for the meat:
  • Clean, trim & peel the vegetables; chop them finely.
  • Start frying the vegetables in olive oil & add the bay leaves & the herbs.
  • After about 5 min add the minced meat; crush the minced meat & take care that all is well-done (about 15 min).
  • Discard the bay leaves.
  • Finally add the tomato purée & salt & pepper.
  • When the meat is done & all is fine mixed, let it cool down, seal it in containers & store in your fridge (best in the fresh section) for future use.
for the cheese:
  • Dice the mozzarella & store in your fridge until the lasagna is layered.
  • Grate the pecorino & store in your fridge until the lasagna is layered.
for the tomato sauce:
  • Mix all the ingredients w/ a whisk until smooth & store in the fridge until the lasagna is layered.
finalizing the lasagna:
  • Add a thin layer of béchamel sauce on the bottom of the casserole.
  • Add 2 lasagna sheets.
  • Add a thin layer of the meat, 3-4 tbsp of tomato sauce & about 1-2 tbsp of grated pecorino.
  • Add 2 lasagna sheets (crosswise) & press down.
  • Add a thin layer of baked vegetables, 3-4 tbsp of tomato sauce, about 1 tbsp of grated pecorino & 1-2 tbsp of mozzarella bits.
  • Add 2 lasagna sheets (crosswise) & press down.
  • Add a thin layer of béchamel sauce, a thin layer of meat, 3-4 tbsp of tomato sauce & about 1-2 tbsp of grated pecorino.
  • Add 2 lasagna sheets (crosswise) & press down.
  • Add a another thin layer of baked vegetables, 3-4 tbsp of tomato sauce, about 1 tbsp of grated pecorino & 1-2 tbsp of mozzarella bits.
  • Add 2 lasagna sheets (crosswise) & press down.
  • Add some meat & some baked vegetables, 3-4 tbsp of tomato sauce, about 1 tbsp of grated pecorino & 1-2 tbsp of mozzarella bits.
  • Add 2 lasagna sheets (crosswise) & press down.
  • Distribute the rest of the tomato sauce on top of the lasagna sheets, add the rest of the grated pecorino (a thin layer only!) & dot it with all the rest of the mozzarella bits. (It's fine if some of the sauces & the cheese fill up the edges.)
  • Bake in the oven at 175° C w/ fan for about 30 min. No preheating required.
Notes
All of the food I prepared was dedicated to the lasagna, however, not all of it ended up in the lasagna. I had some leftovers which I used for other meals during the following days.
Vegetables: I used about 50% of it for the lasagna.
Meat: I used about 75% of it for the lasagna.
Cheese: I started w/ a piece of pecorino of 175 g. For the lasagna I used about 100 g grated pecorino.
Béchamel sauce: I used about 50% of it for the lasagna.
The amount of vegetables I prepared filled just 2 baking trays. It would have been possible to add a little more vegetables; also you may substitute if you like.
Meat: I had 60% organic beef & 40% organic pork i. e. 2 packages I bought in my trued food store.
You may store leftovers of the lasagna in the fridge (for 1-2 days) & reheat in the microwave.