• 4servings
  • 80minutes
  • 552calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 large onion , finely chopped

  2. 1 -2 garlic clove , finely chopped

  3. 1/3 large carrot , finely chopped

  4. 300 g lean ground beef

  5. 1/2 cup tomato paste

  6. 450 g freshly chopped Tomatoes (about 6 small ones)

  7. 1 cup chicken broth (or beef broth, or water but would taste different)

  8. 1/2 teaspoon dried oregano

  9. 1/2 teaspoon salt

  10. 1/2 teaspoon black pepper

  11. 6 spinach lasagna sheets, no precook

  12. 200 g shredded cheddar cheese or 200 g mozzarella cheese

  13. 25 g butter

  14. 2 tablespoons flour

  15. 400 ml milk

  16. 1 slice cheddar cheese , about 25g (or shredded Parmesan cheese)

  17. salt and pepper

Instructions Jump to Ingredients ↑

  1. Brown the beef in a large sauce pan on medium heat until cooked through; stir frequently.

  2. Add onion and garlic and cook until onion softens and becomes translucent; stir frequently.

  3. Add tomato paste and stir until meat is evenly coated with the tomato paste. Then add chopped tomatoes, chicken broth, oregano, salt and pepper; give it a quick stir.

  4. Bring the meat mixture to a boil then reduce the heat to low. Let it simmer covered for 30 minutes until it thickens. Stir occasionally.

  5. Preheat your oven to 350°F.

  6. In another small sauce pan, mix together the butter, flour and milk. Put on low heat and stir vigorously until it thickens, about 10-15 minutes.

  7. Add cheddar cheese slice or shredded parmesan cheese. Continue stirring until the cheese melts.

  8. Finally add salt and pepper to your taste.

  9. Assemble the lasagna: Put the first layer meat sauce, second layer lasagna, third layer meat sauce, then bechamel sauce, shredded cheddar cheese, lasagna, meat. Repeat this until you use up all the sauces, making the final layer bechamel sauce.

  10. Bake for 35 minutes until the bechamel is lightly golden brown. Let it cool for 15-20 minutes before serving.


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