Vegetable and beef lasagna

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Vegetable and beef lasagna

Vegetable and beef lasagna






Vegetable and beef lasagna
Vegetable and beef lasagna
Ingredients
Number of people
-
6
+

12 plates of lasagna

1 red pepper

1 yellow pepper

2 courgettes

2 yellow onions

2 cloves of garlic

1 teaspoon of basil already dried

1 egg

250 g ground beef meat

60 cl of tomato sauce

20 cl of béchamel sauce

150 g grated cheese

1 teaspoon of olive oil



Preparation 
TOTAL TIME: 3 H
Preparation: 1h30
Cooking time: 1h30
Step 1
Start by preparing the stuffing, place your meat in a bowl, cut an onion into small pieces, heat 2 tablespoons of olive oil in a frying pan, sauté 1 onion and 1 clove of garlic.
Step 2
Meanwhile, add your egg yolk to the meat, and work your stuffing with a fork. Add the onion and garlic clove, and the basil and a tablespoon of olive oil, mix well... Set aside 1 hour in a cool place.
Step 3
Meanwhile, dice the peppers and zucchini into small cubes, coarsely chop the remaining onion and garlic clove. In a large skillet, line the bottom with olive oil (do not hesitate to add some). Once the oil is hot, add the peppers, zucchini, onion and garlic, cover and simmer over medium heat for about 1 hour, stirring occasionally (vegetables should be tender).
Step 4
Once the vegetables are almost cooked, brown the stuffing in a frying pan, without fat, work the stuffing with a fork to obtain small pieces and not a block! Remove the juice!
Step 5
Once the stuffing and vegetables are cooked, pour the stuffing into the skillet with the vegetables.
Step 6
Preheat the oven to 180 degrees for 10 minutes.
Step 7
Add the tomato coulis and simmer for a few moments, mix well and rework the stuffing if there are any large pieces left.
Step 8
In a dish, place 4 plates (moisten the plates even if they are made to cook dry), place a layer of your vegetable stuffing mixture on this plate, generously cover, reapply 4 plates of lasagne, then the stuffing and vegetable mixture.
Step 9
Arrange your last 4 plates. Add the ready-made béchamel sauce (or house about 20 cl). Spread the béchamel sauce with the back of a spoon, cover with the grated cheese (or mozzarella).
Step 10
Bake your dish for about 30 minutes at 180°C (thermostat 6).
Step 11
Taste...
Author's note
The stuffing can be prepared in the robot

I add my grain of salt


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