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Lasagna with konjac noodles

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Ingredients for 2 servings:

  • 250 g noodles (konjac noodles), for lasagna
  • 300 g minced meat
  • 1 m.-sized onion(s)
  • 300 ml tomato(s), strained
  • 1 ½ tbsp spice mix (Chimichurri)
  • 200 g mozzarella, grated
  • e.g. coconut oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Prepare the pasta according to the package instructions. Finely chop the onion. Brown the ground beef until crumbly, then add the onions and cook until translucent. Bring to a boil with the tomatoes and chimichurri. Layer everything in a dish. First, add the sauce, then the pasta, then the cheese, etc. to the baking dish. The last layer should be the cheese. Bake in a preheated oven at 120°C (250°F) for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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