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| Estimated Times |
Preparation time: 10
Cooking time: 30
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Ingredients
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servings
| 1 | pcs. | Onion(s) ~75 g |
| 3 | pcs. | Carrots ~225 g |
| 600 | g | Minced beef 6-10% |
| 1 | can(s) | Chopped tomatoes ~400 g |
| 1 | can(s) | Tomato paste ~140 g |
| 0.5 | tbsp | Oregano ~0.4 g |
| 0.5 | tbsp | Dried basil ~4.5 g |
| 1 | pcs. | Beef stock cube ~10 g |
| 1 | dl | Water ~100 g |
| 1 | tsp | Sea salt ~5.5 g |
| 2 | pinch | Black Pepper ~0.8 g |
| 100 | g | Firm cheese 30 % |
| 50 | g | Butter |
| 50 | g | Wheat flour |
| 5 | dl | Skimmed milk ~500 g |
| 1 | pinch | Ground nutmeg ~0.5 g |
| 8 | pcs. | Lasagne sheet ~144 g |
| 0.5 | pcs. | Head lettuce ~75 g |
| 0.5 | pcs. | Cucumber ~150 g |
| 1 | pcs. | Red bell pepper ~120 g |
| 100 | g | Cherry tomatoes |
| 1 | can(s) | Corn ~285 g |
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Directions
Chop the onions and grate the carrots. Saute the onions with the meat in a saucepan until the meat is brown. Add the chopped tomatoes, tomato paste, carrots, oregano, basil, stock and salt and pepper. Allow to simmer for 5-10 minutes.
Meanwhile, melt the butter in a small thick-based pan. Add the flour, stirring rapidly, until it all comes together. Gradually add the milk and bring the sauce to the boil. Grate the cheese. Then add the nutmeg and cheese and allow the sauce to cook through for a couple of minutes whilst continuing to stir.
Preheat the oven to 225º C/fan oven 200º C.
Place alternate layers of meat sauce, béchamel sauce and lasagne sheets in an ovenproof dish. End with a layer of béchamel sauce. Bake the lasagne for approx. 25-30 minutes. Heat the baguettes in the oven during the last couple of minutes' cooking time.
While the lasagne is in the oven, shred the lettuce, dice the cucumber and pepper and quarter the tomatoes.
Serve the lasagne with the salad.
Tip
If you are entertaining, the lasagne can be made the day before and reheated. It is then easier to cut into portions.
Nutritional data
816 Kcal Per Serving
F: 32 g, P: 55 g, C: 81 g, DF: 8 g
3,265 Kcal (104 Kcal/100 g)
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