Lasagna with meat and fresh leaves

For today I propose a recipe with meat , excellent for lunch and more. It's a reissue of meat lasagna that I made some time ago, but this time I used homemade sheets, according to the same method I used to make homemade broad noodles . Together with my dwarfs, obviously! :))

Lasagna with meat and fresh leaves


  • For sheets:
  • 150 g flour
  • 1 egg tied
  • salt
  • For the filling:
  • 1 chicken breast
  • 1 onion
  • 1 carrot
  • 400 g tomatoes in juice
  • 1/2 clove garlic
  • oregano and basil
  • salt and pepper
  • For Bechamel sauce:
  • 50 g butter
  • 1 tablespoon flour
  • 300 ml milk
  • nutmeg
  • salt and pepper
  • In addition, we will need:
  • ~ 400 g cheese

How to prepare Lasagna with fresh meat and leaves:

Lasagna leaves:

We put the flour in a bowl and in the middle we make a hole in which we will put the egg. Add a pinch of salt and start kneading vigorously, starting from the middle, then gradually bringing flour from the edges. Knead until the flour is incorporated and obtain a hard and compact dough. Let it rest for 10-15 minutes, covered with food foil, to avoid drying.

Spread the dough in a thin sheet on the table sprinkled with flour. Then cut strips that we will pass a few times through the rolls of the pasta machine, until we reach the desired thickness.

We will get some very long strips of dough that we will cut to the size of the bowl in which we will prepare the lasagna. Until we prepare the filling, we leave them to dry on the table sprinkled with flour.


Finely chop the onion and lightly fry it in a few tablespoons of olive oil. Add the carrot given on the grater with small mesh, mix and let it cook for a few minutes together. Cut the tomatoes into cubes or put them in a blender and add them over the onion and carrot. The chopped chicken breast is put in the sauce formed and homogenized. Season to taste with oregano and basil, salt and pepper. Bring to a boil until the meat turns white and the sauce acquires the desired consistency.

Bechamel Sauce:

Melt the butter over low heat, remove from the heat and add the flour, stirring constantly, so that no lumps form. Unwrap the composition by pouring the milk a little. Homogenize, season to taste with salt, pepper and nutmeg. Put the pot on the fire again and cook until it starts to thicken. Leave to cool.

In a heat-resistant dish we put a layer of Bechamel sauce, then a layer of leaves. Put a layer of meat filling and sprinkle with cheese. Repeat the operation until we fill the bowl and finish the ingredients. The last layer will be sheets over which we will sprinkle plenty of cheese.

Lasagna with meat and fresh leaves

Put the dish in the oven over medium heat, until lightly browned on top. Serve hot.

Lasagna with meat and fresh leaves

It's a delight!

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