Lasagna with Two Fillings
Ingredients
- For the filling:
- 100 grams frozen Peas
- 1 carrot
- 4 onions
- 3 garlic cloves
- 2 Tbsps vegetable oil
- 500 grams mixed Ground meat
- 50 grams sun-dried Tomatoes (in oil)
- 400 grams peeled Tomatoes
- 1 Tbsp chopped rosemary
- 150 milliliters Beef broth
- salt
- fresh ground peppers
- 2 Tbsps balsamic vinegar
- sugar
- 2 Zucchini
- 1 Eggplant
- 400 grams Beefsteak tomato
- For the white sauce:
- 2 ½ Tbsps butter
- 2 ½ Tbsps Pastry flour
- 500 milliliters milk
- Nutmeg
- Additional:
- butter (for the pan)
- 800 grams Lasagne noodle (no-boil variety)
- 300 grams Ricotta cheese
- 100 grams freshly grated Parmesan
- 500 grams Mozzarella
- 60 grams Pine nuts
- 1 bunch Arugula
Preparation steps
For the filling: Thaw the peas. Peel the carrot and cut into small cubes. Peel the onions and garlic and chop finely. Sauté in 2 tablespoons of oil in a large saucepan until onions are translucent and set aside 3 tablespoons for the vegetable lasagna. Add the ground beef to the onions and brown until crumbly. Stir in the vegetables. Finely dice the sun-dried tomatoes and add the canned tomatoes, including the juice, rosemary and the broth to the ground beef. Season with salt, pepper, vinegar and 1 pinch of sugar and simmer for about 30 minutes.
Preheat the oven to 200°C (approximately 400°F).
Meanwhile, for the vegetable lasagna, rinse, dry and slice the zucchini, eggplant and tomatoes. Salt the eggplant slices lightly and let stand for 10 minutes, rinse and pat dry. Fry the zucchini and eggplant portions in hot oil. Season vegetable slices with salt and pepper.
For the white sauce: Melt the butter in a saucepan over medium heat. Stir in the flour and sauté while stirring for 1 minute. Pour in the milk and boil while stirring. Season well with salt, pepper and nutmeg. Add the onion-garlic mixture and simmer for 5 minutes. Remove the sauce from the heat and let cool slightly.
Use butter to grease a baking pan with high sides. Line the pan with two pieces of aluminum foil, side by side, folding up sides in the middle to keep each half separate. On one side of pan, beginning with the meat sauce, alternate layers of lasagna noodles and meat sauce until all of the sauce is used. Finish with noodles. On the other side of pan, spread some of the white sauce and add a layer of noodles. Cover with some zucchini, eggplant and tomato slices. Add 5-6 tablespoons of white sauce and sprinkle with ricotta and Parmesan cheese. Cover with noodles. Continue to layer vegetables, cheese and sauce. Finish with a vegetable layer. Cut the mozzarella into slices and place on the entire lasagna. Sprinkle the meat lasagna with pine nuts. Bake for 40-50 minutes. Meanwhile, rinse the arugula, shake dry and pluck leaves. Remove the lasagna from the oven and let sit for 10 minutes. Sprinkle the vegetable lasgana with the arugula and serve along with meat lasagna.
