A Nutritionists ‘5 a Day’ Lasagne

• portionen: Serves 6
• gesamtzeit: 1 hour 38 minutes

Zutaten

500g lean mince (i used 5% organic beef)

250g precooked lentils

1 large carrot, 1 celery stick, 1 red onion, 150g mushrooms, 1 red pepper, 1 courgette, 2 garlic cloves

500g passata

2 tbsp tomato puree

2 tbsp balsamic vinegar

1 beef stock pot & optional red wine stock pot

1 tsp fresh rosemary

For the béchamel

800ml semi-skimmed milk

2 tbsp plain flour

2 tbsp olive oil

1 tsp bouillon or 1/2 veg stock cube

80g extra mature cheddar cheese

Lasagne sheets

Parmesan

Anweisungen

Finely dice all the vegetables (or use a food processor to save time). Preheat your oven to 200°C fan.

Heat olive oil in a large pan over medium heat. Sauté the diced veg with a pinch of salt for 10 minutes, stirring occasionally, until softened and starting to caramelise. Add the mince, tomato puree, balsamic vinegar & rosemary. Cook for another 10 minutes on high heat, breaking up the mince with a spoon until browned. If it sticks, add a splash of water to deglaze the pan. Pour in the passata and fill the passata tin with water, adding that as well. Stir in the stock pots, lentils, salt & pepper. Bring to a simmer, and let it cook for about 15/20 minutes, reducing until thickened.

In a separate pan, heat the olive oil and stir in the flour. Cook for 3 minutes over low heat, stirring continuously. Gradually whisk in the milk, about 200ml at a time, allowing the sauce to thicken before adding more. Once all the milk is added, simmer for 5 minutes until thickened slightly. Stir in the cheese, salt, pepper, & bouillon or stock cube, simmer for 5 mins.

Start with a layer of the ragu sauce in your baking dish, followed by a few spoonfuls of béchamel, a fine grating of parmesan, and a layer of lasagne sheets. Repeat this process twice more (for a total of 3 layers). Finish by pouring the remaining béchamel on top of the final layer of pasta. Add a crack of black pepper and a final sprinkle of cheese.

Cover the dish with foil and bake at 200°C fan for 20 minutes. Then, uncover and bake for another 15 minutes until golden and bubbling. Allow the lasagne to rest for 10 minutes before serving.