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| Estimated Times |
Preparation time: 15
Cooking time: 40
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Ingredients
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servings
| 1 | clove(s) | Garlic ~3 g |
| 4 | pinch | Black Pepper ~1.5 g |
| 1 | tsp | Dried basil ~3 g |
| 1 | tsp | Oregano ~0.3 g |
| 2 | tsp | Sea salt ~11 g |
| 1 | pcs. | Onion(s) ~75 g |
| 1 | can(s) | Chopped tomatoes ~400 g |
| 500 | g | Minced beef 16% |
| 1 | pcs. | Vegetable stock cube ~10 g |
| 2 | pcs. | Leek ~200 g |
| 200 | g | Carrots |
| 100 | g | Lasagne sheet |
| 1 | pcs. | Red bell pepper ~120 g |
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Intro
Easy food for two days (Serves 2)
Directions
Slice the onion and garlic. Slice the leeks and carrots and dice the pepper.
Sauté the beef, onion and garlic. Add the chopped tomatoes, oregano, basil, vegetable stock and the other vegetables. Season with salt and pepper, and allow to simmer for approx. 5 mins.
Preheat the oven to 200ºC/fan oven 180ºC.
Layer the meat sauce and lasagne sheets in an ovenproof dish. Bake the lasagne for 30-35 mins.
Tip
You can add any vegetables you like to this lasagne. Empty the fridge and experiment.
Nutritional data
449 Kcal Per Serving
F: 22 g, P: 31 g, C: 36 g, DF: 5 g
1,797 Kcal (111 Kcal/100 g)
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| More statistics |
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Serving price: 4,97 €
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