🍝 Vegetable Minced Meat Lasagna

Name: Vegetable Minced Meat Lasagna
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 4 garlic cloves; 4 tbsp olive oil; 400 g beef tartare; 15 g tomato paste (1 tbsp); 400 g chopped tomatoes (can); 50 g black pitted olives; 50 g green pitted olives; 2 sprigs oregano; 40 g pine nuts; 40 g basil (2 bunches); 2 tbsp lemon juice; 5 g cornstarch (1 tsp); 200 ml milk (1.5% fat); 80 g peas (frozen); salt; pepper; 4 zucchini

438 kcal · 30 min · 4 servings

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Ingredients

1 onion
4 garlic cloves
4 tbsp olive oil
400 g beef tartare
15 g tomato paste (1 tbsp)
400 g chopped tomatoes (can)
50 g black pitted olives
50 g green pitted olives
2 sprigs oregano
40 g pine nuts
40 g basil (2 bunches)
2 tbsp lemon juice
5 g cornstarch (1 tsp)
200 ml milk (1.5% fat)
80 g peas (frozen)
salt
pepper
4 zucchini

Instructions

1. Peel the onion and two garlic cloves. Dice them finely. Heat one tablespoon of olive oil in a pan. Fry the minced meat until crumbly over high heat.
2. Add the onion and garlic to the pan. Sauté them briefly. Stir in the tomato paste. Add the tomatoes. Simmer the sauce over low heat for about 30 minutes.
3. Finely chop the olives. Wash the oregano. Shake it dry. Chop it finely as well.
4. Toast the pine nuts in a pan without fat until golden brown over medium heat. Set one teaspoon aside. Peel the remaining garlic. Wash the basil. Shake it dry. Set some leaves aside.
5. Puree the pine nuts, garlic, and basil in a blender until fine. Stir in the lemon juice and two tablespoons of oil. This is your pesto.
6. Mix the starch with a little milk until smooth. Boil the remaining milk in a pot. Stir in the starch mixture. Let the sauce thicken and become creamy over low heat for about 5 minutes. Remove the pot from the heat. Mix the sauce with the pesto.
7. Add the olives and peas to the Bolognese sauce. Season with oregano, salt, and pepper.
8. Wash the zucchini. Slice it lengthwise into about 1 cm thick slices. Grease a large baking dish with the remaining oil. Place half of the zucchini slices inside. Spread half of the Bolognese sauce over them. Then spread some pesto sauce over them. Place the remaining zucchini slices on top. Cover with the remaining Bolognese sauce.
9. Bake the lasagna in the preheated oven at 200 degrees Celsius (convection 180 degrees Celsius; gas: level 3) for about 20 minutes. Spread with the remaining pesto sauce. Bake for another 15 minutes.
10. Sprinkle the vegetable minced meat lasagna with the remaining pine nuts and leftover basil.

Nutrition per serving

kcal: 438
Protein: 35 g · Fett/Fat: 24 g · Carbs: 20 g