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Lasagne with meatballs

Recipe by: Vaggelis Driskas
preperation 20΄ Preparation
cup 30΄ Cooking
hat easy Difficulty
dish 4 Portions

MISKO Linguine-Lasagne

500g MISKO Lasagne

500g minced beef meat from the round, lean

2 slices stale bread, crumbs

6 tbsp. yoghurt

60g Graviera cheese, grated

1 dry onion, finely chopped

2 cloves of garlic, grated

1 egg yolk

3 tbsp. fresh herbs (basil, oregano, spearmint), finely chopped

500g canned tomatoes

2 tbsp. tomato paste

130g flour

1 tsp. dry basil

1 tsp. dry thyme

1 tbsp. sugar

olive oil



materials METHOD

We sauté the onion and the garlic in 2 tbsp. olive oil.

In a bowl, we put the minced meat, the onion, the garlic, the egg yolk, the Graviera cheese, the yoghurt, the bread (crumbs) and the herbs.

We add salt and pepper and knead the mixture.

We shape the mixture into small meatballs and flour them.

We sauté in a little olive oil and add the tomatoes, the canned tomatoes, the basil, the thyme, the sugar, salt and pepper. We boil the sauce for 10 minutes.

We fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, we add 35g salt and MISKO Lasagne. We stir with a cooking fork and let the pasta boil for as long as indicated on the package.

We strain the Lasagne, mix them with the sauce and the meatballs and serve.

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