John Myers
Vegetable Mince Lasagne
The perfect vegetable mince lasagne recipe with a picture and simple step-by-step instructions.
- 1 size Zucchini
- 3 size Carrots
- 2 Rods Leek
- 1 Onion
- 2 Garlic cloves
- 1 El. Olive oil
- 500 g Ground beef
- 1 El. Tomato paste
- 1 big can Tomatoes
- Oregano, pepper, salt
- 2 tbsp Magarine
- 2 El Flour
- 0,125 liter Milk
- 1 tsp Vegetable broth
- Nutmeg
- 9 Lasagne sheets
- Grated Gouda
- Fat for the baking dish
- Wash the zucchini, carrots and leeks.
- Dice the carrots and zucchini, cut the leek into thin slices.
- Peel the onion and garlic, dice the onion, press the garlic through the press.
- Heat the oil, fry the mince in it until crumbly.
- Fry the onion and garlic.
- Add tomato paste, stir in tomatoes and oregano and bring to the boil.
- Add the vegetables, cover and simmer for about 10 minutes, season with salt and pepper.
- For the bechamel sauce, heat the fat in the saucepan and sweat the flour in it.
- Pour in the milk and 1/4 liter of water while stirring, stir in the stock, bring to the boil and simmer for 5 minutes.
- Season with salt, pepper and nutmeg.
- Put some mince mixture in a greased dish, cover with 3 lasagne sheets.
- Layer the remaining biscuit mixture and lasagne sheets alternately in the baking dish.
- Finish with the mince mixture, pour the bechamel sauce over it and sprinkle with cheese.
- Bake in the preheated oven with convection at 175 degrees for 30 minutes.
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