We use 500g of Koch egg dough for this dish.
Leave the Koch lasagne pasta to defrost for about 1 hour.
Cut onion, carrots and paprika into small pieces.
Heat the sunflower oil in a large pot and sauté the onion in it until golden brown. Add tomato paste, garlic, carrots, celery and fry briefly. Now you add the paprika together with the spices oregano, paprika, chili, salt and pepper and let it fry. Mix everything well and deglaze with the tomato sauce and broth.
Add the meat, brown well and season with the spices oregano, salt, thyme, basil, sage, rosemary and pepper. Mix everything well and deglaze with the tomato sauce.
Reduce the heat to medium and let the sauce cook for about 4 hours.
Melt the butter in a pot. Then slowly add the flour and sauté. Add the milk while stirring continuously with a whisk. Season to taste with salt, pepper and nutmeg. Simmer for about 20 minutes at low heat. Tip: Rub some parmesan cheese into the sauce.
Grease a baking dish with sunflower oil. Place a sheet of lasagne dough in the dish. Spread some meat sauce evenly on it. The meat sauce is followed by the béchamel sauce, which is also layered evenly on the meat sauce. Now place another sheet of dough on top of the sauces and repeat until you reach the end of the mold. The last layer should consist of the sauces.
Bake the lasagne at 180° convection oven for 30 minutes.
The Egg Pasta has been produced by the Koch company since 1982 and is today one of the best-selling product under the red brand name. The lasagne leaves are freshly produced, pre-cooked and then immediately frozen.
Enter your email, and we will send you a link to download our catalogs. Thank you.
Enter your email, and we will send you a link to download our catalogs. Thank you.
