4 Servings • 852 kcal / 3569 kJ, 47 g E, 54 g F, 44 g KH pro Portion
200 g celeriac
5 Slices of bacon
400 g mixed minced meat
500 g tomato passata from the glass
3–4 tbsp dried Italian herbs
75 ml of hot beef broth
150 g double cream cheese
200 g lasagne plates
200 g freshly grated Emmentaler
that. 25 Minutes (more Backzeit)
Open the oven 220 Preheat ° C top / bottom heat. Peel the onion and chop finely. Peel the celery and carrots, clean and finely dice. Cut the bacon into fine strips.
In a wide, Fry the bacon in an ovenproof pan. onion, Add the carrots and celery for 2–3 minutes. Then add the minced meat, salt, pepper and fry until brown. Passed, Add Italian herbs and broth, mix everything together, then add the cream cheese and stir in.
Slide the lasagne sheets under and between the sauce, break it into suitable pieces if necessary. Sprinkle the surface with Emmentaler and bake the lasagne in the oven for approx. 40 Bake covered for minutes. For the last 10 Minutes to remove the cover.