Romertopf Lasagne Recipe
Ingredients
| Macaroni | 1/2 pound | |
| Salami | 4 Ounce | |
| Nuts | 3 Tablespoon, chopped | |
| Cheese | 4 Ounce, grated | |
| Garlic | 1 Clove (5gm) | |
| Raisins | 3 Tablespoon | |
| Tomato puree | 1 Tablespoon | |
| Butter - 3 ounce, chopped into small pieces | ||
| Meat | 4 Ounce, minced | |
| Eggs | 3 | |
| Onion | 1 , finely chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Tomatoes | 6 Ounce, skinned | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Preheat the oven to
MAKING
2) In a bowl, mix together minced meat, 1 egg, chopped nuts, raisins, crushed garlic and finely chopped onion.
3) Add in parsley, salt and pepper. Mix again. Make little balls out of the mixture and set aside.
4) In a small pot of boiling water, hard boil 2 eggs. Thinly slice the eggs, once cooled.
5) In a larger pot of salted boiling water, cook the macaroni al dente. Drain.
6) Into a soaked romertopf, add in 1/3 of the cooked macaroni.
7) Arrange half the amount of egg slices along with half the amount of salami over the macaroni.
8) Place half of the meat balls over the eggs and ham.
9) Mash the skinned tomatoes using a fork. Add in the tomato puree along with a little water, if needed. The mixture must be thick but liquidy in consistency.
10) Pour half the amount of the tomato paste into the romertopf.
11) Repeat the layers of noodles, egg, salami, meatballs and tomato sauce.
12) Finally, lay the leftover macaroni on top. Drop the butter pieces over the macaroni.
13) Cover the top. Bake for 40 minutes.
14) Take the lid off and let cook for another 10 minutes or until the top browns.
SERVING
15) Serve the Romertopf Lasagne with chopped parsley.
16) Serve fresh salad on the side.
1) Preheat the oven to
MAKING
2) In a bowl, mix together minced meat, 1 egg, chopped nuts, raisins, crushed garlic and finely chopped onion.
3) Add in parsley, salt and pepper. Mix again. Make little balls out of the mixture and set aside.
4) In a small pot of boiling water, hard boil 2 eggs. Thinly slice the eggs, once cooled.
5) In a larger pot of salted boiling water, cook the macaroni al dente. Drain.
6) Into a soaked romertopf, add in 1/3 of the cooked macaroni.
7) Arrange half the amount of egg slices along with half the amount of salami over the macaroni.
8) Place half of the meat balls over the eggs and ham.
9) Mash the skinned tomatoes using a fork. Add in the tomato puree along with a little water, if needed. The mixture must be thick but liquidy in consistency.
10) Pour half the amount of the tomato paste into the romertopf.
11) Repeat the layers of noodles, egg, salami, meatballs and tomato sauce.
12) Finally, lay the leftover macaroni on top. Drop the butter pieces over the macaroni.
13) Cover the top. Bake for 40 minutes.
14) Take the lid off and let cook for another 10 minutes or until the top browns.
SERVING
15) Serve the Romertopf Lasagne with chopped parsley.
16) Serve fresh salad on the side.
Chef
