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Italienische Lasagne

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Published on Jun 24, 2012

***REZEPT***
Ragout:
ca. 8 große Tomaten oder 1-2 Dosen Tomaten
500g Hackfleisch
1 große Zwiebel
2-3 Zehen Knoblauch
Petersilie
Salz Pfeffer
1-2 EL Tomatenmark
evtl. Rotwein

Béchamel-Soße:
30g Butter
40g Mehl
1/2 Liter Milch
Salz
Pfeffer
Muskat

Geriebenen Käse, z.B. Gouda zum Überbacken
180°C Umluft / ca. 30 Min. goldbraun backen

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