Beef and Pasta Layer Bake

Name: Beef and Pasta Layer Bake
Total time: 1 h 40 min
Yield: 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; 0.5 cup grated Parmesan cheese

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Difficulty:

easy

Difficulty

Preparation:

1 hr 25 min.

Preparation

ready in 1 hr 40 min.

Ready in

Calories:

602

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

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 cheese

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Preparation steps

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.

Add the tomatoes, tomato puree, wine, oregano and seasoning. Bring to a boil, reduce the heat, cover and simmer gently for 30 minutes.

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.

Heat the oven to 190°C (170° fan) 3750°F gas 5. Grease a baking dish.

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.

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.

Sprinkle with the cheese and cook for 20-30 minutes until golden and bubbling.