Lasagne Alla Greca

Preparation Time:

90 min

Cooking Time:

30 min

Portion(s):

10 servings
Category:Oven Dishes | With Meat & Poultry

Made with

Img6734 (Large)
Basilico
Chopped-Tomatoes
Chopped Tomatoes
Egg-Lasagne
Egg Lasagne

Ingredients

  • 1 packet MITSIDES Lasagne
  • 500 g minced meat
  • 1 onion, chopped
  • 1½ tin Mitsides chopped peeled tomatoes (600g) or
  • 1½ jar MITSIDES Tomato Sauce Al Basilico
  • ½ cup dry, white wine
  • 1 cup fetta cheese, finely chopped
  • salt, pepper, mint
  • ½ cup grated parmesan or halloumi cheese
  • Bechamel cream:
  • 5 tablespoons (100 gr) butter
  • 5 tablespoons (100 gr) plain flour "OO"
  • 1 litre milk
  • Salt

Method

  1. In very little oil fry the onion until golden. Add the minced meat and when golden add the tomatoes ( or Tomato Sauce ). Then add the wine, salt and pepper and cook over low heat for about 30 minutes. Add the mint and the fetta cheese, and remove from the heat, adding 3 tablespoons of the bechamel cream.
  2. In a large pot of salted, boiling water add some oil and dip the lasagne 3 - 4 at a time, until tender. Remove and drain.
  3.  Grease an ovenproof dish and place the first layer of lasagne. Add some meat mixture, béchamel and grated cheese and continue with more layers until all ingredients are used up, finishing with bechamel and grated cheese. Bake in the oven ( 180°C ) for 25 - 30 minutes until golden.
  4. Preparation of Béchamel cream:

Melt the butter in a pan. Remove from the heat and gradually add the flour, stirring constantly. Return to moderate heat and gradually add the milk. Bring to the boil stirring until the cream thickens.

Discover More Recipes

Prep Time: 40min

Chicken and Mushroom pie

Prep Time: 10min

Linguine with tuna and lemon sauce

Prep Time: 10min

Wild rice with sweet potatoes, cranberries and blue cheese

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Share this recipe

Facebook
Twitter
LinkedIn
Pinterest
Print Friendly, PDF & Email