Meat and Lettuce Lasagna
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 6 sheets Lasagne noodle
- 3 Tbsps olive oil
- 14 ozs ground Beef
- 2 large Tomatoes (chopped)
- 4 Tbsps Tomato paste
- 7 ozs button Mushrooms (sliced)
- ⅞ cup meat Broth
- 3 Tbsps butter
- 1 onion (chopped)
- 2 Tbsps flour
- 1 cup milk
- 1 cup Vegetable broth
- 2 Tbsps pickled Caper (drained)
- 8 leaves Lettuce (shredded)
- 21 ozs Mozzarella (sliced)
- 2 tsps dried chili peppers
- marjoram (to garnish)
Preparation
Kitchen utensils
1 Small knife, 1 Large knife, 1 Salad spinner, 1 Cutting board, 1 Bowl, 1 Tablespoon, 1 Teaspoon, 1 Fork, 1 Kitchen shears, 1 Plate, 1 Non-stick pan (28 cm Ø), 1 Slotted spatula, 1 Salad server, 1 kleiner Whisk
Preparation steps
1.
Cook the lasagne sheets in boiling salted water until al dente. Drain well, cut each sheet in half and keep warm.
2.
Meanwhile, heat the oil in a large pan and cook the beef until well browned. Add the tomatoes and tomato paste, stir in the mushrooms and add the meat broth. Season with salt and pepper and simmer gently for 15 minutes.
3.
While the meat sauce is cooking, melt the butter in a pan and gently cook the onion until soft but not brown. Sprinkle over the flour, cook for 2 minutes, stirring all the time, then gradually add the milk and vegetable broth.
4.
Simmer the sauce for 10 minutes, stirring from time to time, then add the capers and season with salt and pepper.
5.
Put a sheet of lasagne on each of four plates and layer the white sauce, shredded lettuce and meat sauce with the remaining lasagne sheets, finishing with a layer of lasagne.
6.
Arrange the sliced mozzarella on top of each lasagne and place under a preheated broiler for 3-4 minutes.
7.
Sprinkle over the dried chilli and serve immediately garnished with the marjoram.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
