{
  "schemaVersion": 1,
  "key": "lasagne",
  "revision": 1,
  "title": "Lasagne",
  "categories": ["main"],
  "summary": "Klassische Lasagne mit Bolognese, Béchamelsauce und Käse.",
  "notes": "Die Soßen können am Vortag zubereitet werden. Die Lasagne vor dem Anschneiden 10–15 Minuten ruhen lassen.",
  "basePortions": 4.0,
  "source": {
    "name": "Chefkoch",
    "url": "https://www.chefkoch.de/rezepte/745721177147257/Lasagne.html?utm_campaign=Sharing-iOS&utm_medium=Social+Sharing+CTA&utm_source=com.apple.UIKit.activity.Message"
  },
  "coverImage": "lasagne.jpg",
  "ingredients": [
    { "ingredientKey": "onion", "amount": 1, "unit": "piece", "section": "Bolognese", "note": "fein gewürfelt", "scaling": "linear" },
    { "ingredientKey": "garlic", "amount": 2, "unit": "clove", "section": "Bolognese", "note": "fein gehackt", "scaling": "linear" },
    { "ingredientKey": "parsley", "amount": 1, "unit": "bunch", "section": "Bolognese", "note": "frisch oder tiefgekühlt; fein gehackt", "scaling": "linear" },
    { "ingredientKey": "olive-oil", "amount": 2, "unit": "tablespoon", "section": "Bolognese", "note": "", "scaling": "linear" },
    { "ingredientKey": "mixed-ground-meat", "amount": 500, "unit": "gram", "section": "Bolognese", "note": "", "scaling": "linear" },
    { "ingredientKey": "tomato-paste", "amount": 1, "unit": "tablespoon", "section": "Bolognese", "note": "", "scaling": "linear" },
    { "ingredientKey": "chopped-tomatoes", "amount": 1, "unit": "can", "section": "Bolognese", "note": "geschälte Tomaten; 800-g-Dose", "scaling": "linear" },
    { "ingredientKey": "red-wine", "amount": 75, "unit": "milliliter", "section": "Bolognese", "note": "optional; alternativ Brühe oder wenig Balsamico", "scaling": "linear" },
    { "ingredientKey": "butter", "amount": 30, "unit": "gram", "section": "Béchamelsauce", "note": "", "scaling": "linear" },
    { "ingredientKey": "flour", "amount": 40, "unit": "gram", "section": "Béchamelsauce", "note": "", "scaling": "linear" },
    { "ingredientKey": "milk", "amount": 500, "unit": "milliliter", "section": "Béchamelsauce", "note": "", "scaling": "linear" },
    { "ingredientKey": "lemon-juice", "amount": 2, "unit": "teaspoon", "section": "Béchamelsauce", "note": "", "scaling": "linear" },
    { "ingredientKey": "nutmeg", "amount": 1, "unit": "pinch", "section": "Béchamelsauce", "note": "frisch gerieben", "scaling": "fixed" },
    { "ingredientKey": "salt", "amount": null, "unit": "toTaste", "section": "Zum Würzen", "note": "für beide Soßen", "scaling": "toTaste" },
    { "ingredientKey": "black-pepper", "amount": null, "unit": "toTaste", "section": "Zum Würzen", "note": "für beide Soßen", "scaling": "toTaste" },
    { "ingredientKey": "neutral-oil", "amount": 1, "unit": "teaspoon", "section": "Auflaufform", "note": "zum Einfetten", "scaling": "fixed" },
    { "ingredientKey": "lasagne-sheets", "amount": 300, "unit": "gram", "section": "Zum Schichten", "note": "", "scaling": "linear" },
    { "ingredientKey": "grated-cheese", "amount": 200, "unit": "gram", "section": "Zum Überbacken", "note": "zum Beispiel Gouda, Emmentaler oder Mozzarella", "scaling": "linear" },
    { "ingredientKey": "butter", "amount": 20, "unit": "gram", "section": "Zum Überbacken", "note": "in kleinen Flöckchen", "scaling": "linear" }
  ],
  "steps": [
    { "text": "Zwiebel und Knoblauch schälen. Zwiebel fein würfeln und Knoblauch fein hacken. Petersilie waschen, trocknen und fein hacken.", "image": null, "durationSeconds": null, "temperatureCelsius": null, "thermomixSpeed": null, "thermomixMode": null, "reverseDirection": false },
    { "text": "Olivenöl in einem breiten Topf stark erhitzen. Hackfleisch 5–7 Minuten krümelig und braun anbraten. Bei viel Flüssigkeit die Hitze erhöhen.", "image": null, "durationSeconds": 420, "temperatureCelsius": null, "thermomixSpeed": null, "thermomixMode": null, "reverseDirection": false },
    { "text": "Zwiebel 2–3 Minuten mitbraten. Knoblauch und Petersilie kurz mitbraten. Tomatenmark einrühren und 1 Minute rösten.", "image": null, "durationSeconds": 300, "temperatureCelsius": null, "thermomixSpeed": null, "thermomixMode": null, "reverseDirection": false },
    { "text": "Tomaten zugeben und grob zerdrücken. Optional Rotwein einrühren. Mit Salz und Pfeffer würzen. Ohne Deckel 30–40 Minuten leise köcheln lassen und regelmäßig umrühren.", "image": null, "durationSeconds": 2400, "temperatureCelsius": null, "thermomixSpeed": null, "thermomixMode": null, "reverseDirection": false },
    { "text": "Für die Béchamelsauce 30 g Butter bei mittlerer Hitze schmelzen. Mehl einrühren und 1–2 Minuten unter ständigem Rühren hell anschwitzen.", "image": null, "durationSeconds": 120, "temperatureCelsius": null, "thermomixSpeed": null, "thermomixMode": null, "reverseDirection": false },
    { "text": "Milch in mehreren Portionen kräftig einrühren. Die Sauce 8–12 Minuten sanft köcheln lassen. Mit Salz, Pfeffer, Zitronensaft und Muskat abschmecken.", "image": null, "durationSeconds": 720, "temperatureCelsius": null, "thermomixSpeed": null, "thermomixMode": null, "reverseDirection": false },
    { "text": "Backofen auf 180 °C Ober- und Unterhitze vorheizen. Die Auflaufform einfetten.", "image": null, "durationSeconds": null, "temperatureCelsius": 180, "thermomixSpeed": null, "thermomixMode": null, "reverseDirection": false },
    { "text": "Bolognese, Lasagneplatten und eine dünne Schicht Béchamelsauce abwechselnd in die Form schichten. Mit Béchamelsauce abschließen.", "image": null, "durationSeconds": null, "temperatureCelsius": null, "thermomixSpeed": null, "thermomixMode": null, "reverseDirection": false },
    { "text": "Käse gleichmäßig auf der Lasagne verteilen. Die restlichen 20 g Butter als kleine Flöckchen daraufsetzen.", "image": null, "durationSeconds": null, "temperatureCelsius": null, "thermomixSpeed": null, "thermomixMode": null, "reverseDirection": false },
    { "text": "Die Lasagne 35–45 Minuten bei 180 °C backen, bis die Oberfläche goldbraun ist.", "image": null, "durationSeconds": 2700, "temperatureCelsius": 180, "thermomixSpeed": null, "thermomixMode": null, "reverseDirection": false },
    { "text": "Die Lasagne vor dem Anschneiden 10–15 Minuten ruhen lassen.", "image": null, "durationSeconds": 900, "temperatureCelsius": null, "thermomixSpeed": null, "thermomixMode": null, "reverseDirection": false }
  ]
}