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🍝 Minced Meat Lasagna with Creamy Béchamel Sauce

649 kcal · 95 min · 4 servings

Ingredients

• 600 g minced meat
• 2 onion(s)
• 1 tbsp tomato paste
• 500 ml tomato purée
• oregano
• salt and pepper
• 1 clove of garlic
• paprika powder
• 80 g margarine
• 80 g flour
• 0.5 liter vegetable broth
• 0.5 liter milk
• 1 packet pizza cheese
• salt and pepper
• nutmeg
• 1 packet lasagna sheets

Instructions

1. 1. Heat two tablespoons of oil in a large pan.
2. 2. Fry the minced meat in it over high heat.
3. 3. Peel two onions and cut them into fine cubes.
4. 4. Add the onion cubes to the meat and sauté them briefly.
5. 5. Stir one tablespoon of tomato paste into the meat.
6. 6. Deglaze everything with 500 milliliters of pureed tomatoes.
7. 7. Add a little water to reach the desired consistency.
8. 8. Finely chop one clove of garlic and add it to the sauce.
9. 9. Season the sauce with salt, pepper, paprika, and oregano.
10. 10. Let the minced meat sauce simmer for ten minutes.
11. 11. Melt 80 grams of margarine in a pot.
12. 12. Add 80 grams of flour and let it sweat briefly.
13. 13. Slowly stir in 500 milliliters of vegetable broth.
14. 14. Stir constantly to prevent lumps from forming.
15. 15. Add the milk and bring the mixture to a boil.
16. 16. Add a handful of cheese to the sauce.
17. 17. Stir well until the cheese has melted.
18. 18. Season the béchamel sauce with salt, pepper, and nutmeg.
19. 19. Put a spoonful of minced meat sauce into a baking dish.
20. 20. Place a layer of lasagna sheets on top.
21. 21. Spread more minced meat sauce over the sheets.
22. 22. Pour a splash of the white sauce over it.
23. 23. Repeat the layers until the ingredients are used up.
24. 24. Be sure to finish the layering with the white sauce.
25. 25. Spread the remaining sauce evenly on top.
26. 26. Sprinkle the remaining pizza cheese on top at the end.
27. 27. Bake the lasagna for 30 to 40 minutes at 180 degrees convection.

Nutrition per serving

• kcal: 649
• Protein: 37 g · Fett/Fat: 32 g · Carbs: 51 g