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Categories:
olive oil onion garlic beef tomatoes tomato puree carrots celery stalks leeks oregano butter flour milk vegetable stock nutmeg oregano
Viewed: 78 - Published at: 7 years agoIngredients
- 1 tablespoon olive oil
- 1 onion peeled and finely chopped
- 2 garlic cloves peeled and crushed
- 2/3 pound minced beef
- 2 11/16 cups chopped tomatoes cans
- 1 tablespoon tomato puree
- 2 7/16 cups courgettes diced
- 2 1/4 cups carrots peeled and diced
- 2 1/2 cups celery stalks chopped
- 4 3/16 cups leeks trimmed and chopped
- 1 teaspoon dried oregano
- 1 tablespoon butter
- 2 9/16 tablespoons flour
- 1 cup skimmed milk
- 1/2 cup vegetable stock
- 1/4 teaspoon grated nutmeg
- 9 lasagne no-need-to-cook, sheets
- 1 ounce reduced fat cheese grated
- 2 sprigs fresh oregano
Method
- Heat the olive oil over medium heat in a large skillet and cook the onion and garlic for 10 mins. Add the ground beef and cook over a high heat until browned all over. Stir in the chopped tomatoes, tomato paste, zucchini, carrots, celery, leek and dried oregano and bring to the boil. Cover and simmer for 10 mins until the vegetables are just tender. Season to taste with salt and freshly ground black pepper.
- To make the white sauce, Melt the butter in a pan then stir in the flour and cook for 1 min. Gradually whisk in the milk and stock and bring to a boil. Reduce the heat and simmer, stirring, for 5 mins until thickened. Add the nutmeg and season to taste. Preheat the oven to 400°F.
- Spread a thin layer of the meat sauce in the base of deep ovenproof dish. Cover with 3 lasagne sheets then repeat the layers two more times ending with lasagne sheets. Spoon over the white sauce and scatter over the cheese. Bake for 45 mins until golden and bubbling. Serve garnished with fresh oregano.
