Beef and vegetable lasagne

• For 6 people
• Preparation time (dont cuisson) : 90 minutes
• Cooking time : 40 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Meat Sauce
  • Ground beef : 500 grams
  • Onion (finely chopped) : 1 medium-sized
  • Garlic cloves (minced) : 2
  • Carrot (finely chopped) : 1
  • Celery stalk (finely chopped) : 1
  • Tomato paste : 2 tablespoons
  • Canned diced tomatoes : 400 grams
  • Dried oregano : 1 teaspoon
  • Dried basil : 1 teaspoon
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
  • Olive oil : 2 tablespoons
• Vegetable Layer
  • Zucchini (thinly sliced) : 1
  • Eggplant (thinly sliced) : 1
  • Red bell pepper (thinly sliced) : 1
  • Olive oil : 2 tablespoons
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
• Cheese Sauce
  • Butter : 50 grams
  • All-purpose flour : 50 grams
  • Milk : 500 milliliters
  • Grated Parmesan cheese : 50 grams
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
  • Nutmeg : 1/4 teaspoon
• Lasagne sheets : 250 grams

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Meat Sauce
• Heat olive oil in a large pan over medium heat.
• Add the onion, garlic, carrot, and celery. Cook until the vegetables are softened.
• Add the ground beef and cook until browned.
• Stir in the tomato paste, canned diced tomatoes, dried oregano, dried basil, salt, and black pepper.
• Simmer the sauce for 20 minutes, stirring occasionally.
• Vegetable Layer
• Preheat the oven to 180°C (350°F).
• In a separate pan, heat olive oil over medium heat.
• Add the zucchini, eggplant, and red bell pepper. Cook until the vegetables are tender.
• Season with salt and black pepper.
• Cheese Sauce
• In a saucepan, melt the butter over medium heat.
• Stir in the flour and cook for 1 minute.
• Gradually whisk in the milk until smooth.
• Add the grated Parmesan cheese, salt, black pepper, and nutmeg.
• Cook the sauce until thickened, stirring constantly.
• Spread a thin layer of meat sauce on the bottom of a baking dish.
• Place a layer of lasagne sheets on top of the meat sauce.
• Spread a layer of vegetable mixture over the lasagne sheets.
• Repeat the layers until all the ingredients are used, ending with a layer of meat sauce.
• Pour the cheese sauce over the top layer of meat sauce.
• Cover the baking dish with foil and bake for 30 minutes.
• Remove the foil and bake for an additional 10 minutes, or until the lasagne is golden and bubbly.

Tips

• You can add other vegetables like mushrooms or spinach to the vegetable layer for extra flavor and nutrition.
• Let the lasagne rest for a few minutes before serving to allow it to set and make it easier to cut into portions.

Information

• Lasagne can be prepared in advance and refrigerated. Just bake it when you're ready to serve.
• Leftover lasagne can be stored in the refrigerator for up to 3 days or frozen for longer storage.