{"id":5026,"date":"2013-02-05T19:13:08","date_gmt":"2013-02-05T19:13:08","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5026"},"modified":"2013-02-05T19:53:49","modified_gmt":"2013-02-05T19:53:49","slug":"mangold-lasagne-mit-petersiliensauce","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/05\/mangold-lasagne-mit-petersiliensauce\/","title":{"rendered":"Mangold-Lasagne mit Petersiliensauce"},"content":{"rendered":"

Zutaten<\/strong>
\n12 Lasagnebl\u00e4tter
\n1 Mangoldstaude (ca. 800 g)
\n1 Bund Suppengr\u00fcn
\n100 g Butter
\n250 g Mozzarella
\n30 g Pecorino
\n40 g Mehl
\n1\/4 l Milch
\n1\/4 l Gem\u00fcsefond
\n100 ml Schlagsahne
\n1 Bund Glatte Petersilie
\nFett f\u00fcr die Form
\n\u00d6l zum Bestreichen
\nweisser Pfeffer
\nSalz<\/p>\n

Zubereitung<\/strong>
\nDie Lasagnebl\u00e4tter in kochendem Salzwasser portionsweise je 5 min. vorgaren herausnehmen und zwischen d\u00fcnn mit \u00d6l bepinselte Frischhaltefolie legen. Mangold putzen, gr\u00fcndlich waschen, die Stiele abschneiden. Die Bl\u00e4tter im kochenden Nudelwasser eine Minute vorgaren, abschrecken und abtropfen lassen. Suppengr\u00fcn putzen und mit den Mangoldstielen w\u00fcrfeln. In 20 g Butter unter r\u00fchren 5 Minuten d\u00fcnsten. Mit Salz und 1 Prise Zucker w\u00fcrzen. Mozzarella w\u00fcrfeln, Pecorino fein w\u00fcrfeln. F\u00fcr die Sauce 60 g Fett zerlassen. Das Mehl unterr\u00fchren und 2 Minuten anschwitzen. Mit Milch und Gem\u00fcsenfond abl\u00f6schen, unter R\u00fchren aufkochen. Die Sahne dazugiessen, mit Salz und Pfeffer w\u00fcrzen. 10 Minuten offen bei schwacher Hitze kochen. Petersilienbl\u00e4tter abzupfen, hacken, mit dem Pecorino unterziehen. Eine Auflaufform d\u00fcnn einfetten. Etwas Sauce auf den Boden streichen. Abwechselnd Lasagne und Mangold einschichten. Sauce, Gem\u00fcse und Mozzarella dazwischen und auf der Oberfl\u00e4che verteilen. Das restliche Fett in Fl\u00f6ckch daraufsetzen und die Form mit ge\u00f6lter Alufolie verschliessen. Bei 200\u00b0C auf der 2. Einschubleiste von untern 35 Minuten garen. Die Folie abnehmen und weitere 10 Minuten auf der 2 Schiene von oben \u00fcberbacken Herausnehmen und 5 Minuten stehenlassen, dann servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 12 Lasagnebl\u00e4tter 1 Mangoldstaude (ca. 800 g) 1 Bund Suppengr\u00fcn 100 g Butter 250 g Mozzarella 30 g Pecorino 40 g Mehl 1\/4 l Milch 1\/4 l Gem\u00fcsefond 100 ml Schlagsahne 1 Bund Glatte Petersilie Fett f\u00fcr die Form \u00d6l zum Bestreichen weisser Pfeffer Salz Zubereitung Die Lasagnebl\u00e4tter in kochendem Salzwasser portionsweise je 5 … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18,7],"tags":[245,120],"class_list":["post-5026","post","type-post","status-publish","format-standard","hentry","category-gemuse","category-nudeln-und-co","tag-lasagne","tag-mangold","item-wrap"],"yoast_head":"\nMangold-Lasagne 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