Beef and Pasta Layer Bake
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
602
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 602 kcal | (29 %) | ||
| Protein | 44.88 g | (46 %) | ||
| Fat | 26.07 g | (22 %) | ||
| Carbohydrates | 46.01 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.81 g | (9 %) |
more nutritional values
| Vitamin A | 558.24 mg | (69,780 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 1.43 mg | (12 %) | ||
| Vitamin B₁ | 0.32 mg | (32 %) | ||
| Vitamin B₂ | 0.59 mg | (54 %) | ||
| Niacin | 18.18 mg | (152 %) | ||
| Vitamin B₆ | 1.03 mg | (74 %) | ||
| Folate | 62.12 μg | (21 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 9.23 μg | (21 %) | ||
| Vitamin B₁₂ | 2.54 μg | (85 %) | ||
| Vitamin C | 20.33 mg | (21 %) | ||
| Potassium | 1,096.72 mg | (27 %) | ||
| Calcium | 505.36 mg | (51 %) | ||
| Magnesium | 106.96 mg | (36 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 42.84 μg | (21 %) | ||
| Zinc | 7.18 mg | (90 %) | ||
| Saturated fatty acids | 11.39 g | |||
| Cholesterol | 117.12 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 tablespoon olive oil
- 18 ounces ground Beef
- 1 onion (finely chopped)
- 1 carrot (, diced)
- 2 cloves garlic (finely chopped)
- 14 ounces canned, chopped tomatoes
- 2 tablespoons tomato puree
- 3 tablespoons Red wine
- 1 tablespoon chopped oregano
- salt
- freshly ground Black pepper
- 3 cups milk
- 1 bay leaf
- 3 tablespoons Corn starch
- 9 ounces Lasagne noodle
- ½ cup grated Parmesan
Preparation steps
1.
Heat the oil in a large shallow pan and cook the beef, onion, carrot and garlic stirring, for about 5 minutes, until the meat is browned. Skim off any fat, but leave the juices.
2.
Add the tomatoes, tomato puree, wine, oregano and seasoning. Bring to a boil, reduce the heat, cover and simmer gently for 30 minutes.
3.
Put all but 3 tablespoons of the milk into a pan. Add the bay leaf and bring to a boil. Remove from the heat and leave to stand for 15 minutes.
4.
Heat the oven to 190°C (170° fan) 3750°F gas 5. Grease a baking dish.
5.
In a separate pan, mix the cornflour with the remaining milk. Strain the infused milk into the pan and bring to a boil, stirring. Simmer for 2 minutes, stirring continuously, until thickened. Remove from the heat and season to taste with salt and pepper.
6.
Cover the base of the baking dish with a single layer of lasagne sheets. Spoon on a thin layer of meat sauce, and cover with some of the white sauce. Repeat the layers, ending with sauce.
7.
Sprinkle with the cheese and cook for 20-30 minutes until golden and bubbling.
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