Beef lasagna

Ingredients (6 servings)

400 g ground beef
2 onions, 200g
2 carrots, 200g
1 red bell pepper, 125 g
1 tablespoon oil
1 can tomatoes, no skin, 400g
1 small can of concentrated tomato paste, 70g
2 dl broth
2 teaspoons dried oregano or Province spice mix
1 teaspoon thyme
2-3 garlic cloves
Salt and pepper

Bechamel sauce

½ litre skimmed milk
2½ tablespoons of flour
2 teaspoons butter or oil
Grated or powdered nutmeg
1 package lasagne sheets, 250 g
100 g grated cheese, preferably low fat

Garnish

A couple of parsley leaves

You will also need

1/2 cabbage, 400g
Cucumbers, 150 g
2 carrots, 200g

Cooking (cooking time ≈ 1 hour)

Peel and finely chop onions.
Grate carrots on a coarse slicer.
Rinse bell pepper, remove seeds and chop finely.
Preheat oil in the pot. Add vegetables and simmer for 3-4 minutes, stirring continuously.
Add meat and stir-fry until it changes colour.
Add peeled tomatoes, tomato paste and broth. Then add dried herbs, salt, and pepper.

Peel and crush the garlic, add to the pot. Mix thoroughly.
Put the lid on the pan and let it simmer on low heat for half an hour.

Add a little milk and flour to a shaker. Shake thoroughly.
Add the remaining milk in a pot and bring to the boil. Add the milk and flour mixture to the sauce and simmer for 5 minutes stirring continuously. Add butter, salt, pepper and, if desired, nutmeg.
Add a layer of the sauce to the bottom of a baking dish. Add lasagne sheets, then a layer of sauce and grated cheese. Repeat two or three times.
Slice the cabbage in thin strips. Slice the cucumbers and carrots in 3-4cm long strips.
Mix the salad.
Sprinkle with parsley.

Recommendation!

If there is any extra sauce remaining, it can be frozen. The frozen sauce can be stored for up to 3 months.
The sauce can be used as a filling for crepes or wraps.

Boil the sauce for 10 minutes without the lid and use it as an ingredient for homemade pizza.

Energy value (one serving)

Protein 27%

Carbohydrates 43%

Fat 29%

1940 kJ – 465 kcal

CLOSE
CLOSE