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Beef and vegetable lasagna

Lasagna Pasta Beef Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 25 minutes
Energy: 334 kcal / serving

Instructions

  • 1.   Preheat the oven (210°C / 410°F).
  • 2.   Chop the onion and sauté it with the meat. Add the bouillon cubes and the parsley mixture. Season with salt and pepper.
  • 3.   Cook the julienned vegetables.
  • 4.   Add the tomato sauce and the julienned vegetables to the meat.
  • 5.   Prepare the béchamel sauce: melt the butter in a saucepan, remove from heat and add the flour. Gradually pour the milk into the mixture, stirring constantly over low heat.
  • 6.   Spread some béchamel sauce in a rectangular or square ovenproof dish, then add a layer of lasagna noodles, a layer of meat, and a layer of béchamel sauce. Repeat the process until all the ingredients are used.
  • 7.   Sprinkle with grated Emmental cheese and bake in a preheated oven for 25 minutes.

Ingredients for servings

  • 1 lasagna sheet
  • 600 g of ground beef
  • 1 chicken bouillon cube
  • 1 beef bouillon cube
  • 1 teaspoon of parsley mixture
  • 1 kg of vegetable julienne
  • 50 cl of tomato sauce with vegetables
  • 1 onion
  • 200 g of grated emmental
  • Béchamel :
  • 80 g of butter
  • 80 g of flour
  • 1 liter of milk
  • 1 pinch of nutmeg
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    334 kcal
    17 %
  • Fat
    18,92 g
    27 %
  • of which saturated
    10,01 g
    50 %
  • Carbohydrates
    15,41 g
    6 %
  • of which sugar
    7,64 g
    8 %
  • Protein
    17,93 g
    36 %
  • Fibers
    3,13 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.