Veggie And Beef Lasagna

17 ingredients
4 steps

Ingredients

  • 8 oz ground beef
  • 1 clove garlic, peeled and finely chopped
  • 2 None medium onions, peeled and finely chopped
  • 1 14 oz can diced tomatoes
  • 1 tsp dried herbes de Provence
  • 1 pinch sugar
  • 10 oz savoy cabbage, leaves separated
  • 10 oz large carrots, peeled
  • 1 tsp olive oil
  • 1 tbsp all purpose flour
  • 1/2 cup vegetable stock
  • 4 oz light cream cheese (1/2 cup)
  • 1 pinch ground nutmeg
  • 9 sheets lasagna noodles
  • 2/3 cup light cheddar cheese, shredded
  • 2 None tomatoes, sliced
  • None None fresh thyme, for garnish

Directions

  1. 1
    Preheat the oven to 400°F. Heat a nonstick pan and cook the ground beef, garlic, and half the onions until browned all over. Add the tomatoes, breaking up a little with a wooden spoon. Stir in the herbs and season with salt, black pepper and a pinch of sugar. Simmer for 15 mins, stirring occasionally.
  2. 2
    Blanch the cabbage in boiling salted water for 3 mins. Drain and refresh with cold water. Blanch the carrots in boiling salted water for 7 mins. Drain and refresh with cold water. Cut into thin slices.
  3. 3
    Heat the oil in a saucepan and saute the remaining onion until softened. Add the flour and cook for 2 mins. Add the stock and bring to the boil. Add the cream cheese and whisk until blended. Season with salt, black pepper, and a pinch of nutmeg.
  4. 4
    In a lasagna dish, make a few layers in the following order: ground beef mixture, lasagna noodles, cream cheese mixture, cabbage leaves, and carrot slices, finishing with a layer of ground beef. Sprinkle with the cheddar cheese and lay the tomato slices on top. Bake for 45 mins. Remove from the oven and garnish with thyme.

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