Ingredients:
Instructions:
Wash nettle leaves and boil them for 10 minutes ● Strain and mix them in the mixer ● When the mixture has cooled, add flour and eggs and work it into a dough with the kneading hook ● Let the foodprocessor work for at least 10 minutes ● Wrap the dough in clingfoil and leave it to rest in the fridge for 30 minutes
In the meat grinder with a grinding plate of medium coarseness, mince the meat and root vegetables, onion and garlic ● In a saucepan, roast the minced meat and vegetables in hot oil, add salt, pepper and crushed tomatoes ● Cook for 10 minutes and add broth or water as required ● Season with oregano
Cook cream with milk and blue cheese in a saucepan ● Mix the sauce in a mixer until smooth ● When the dough has rested, divide it into three parts and roll out with the dough rolling attachment ● Line a baking dish with the dough and put layers of the meat mixture, cheese sauce and lasagne ● Repeat the layers in the same order ● Roast for 50 to 60 minutes