Light Lasagne
easy
105 mins
105 mins
Ingredients
- 300 g Courgette
- 250 g Carrots
- 300 g Celery
- 375 g Leeks (leek)
- 1 (approx. 80 g) medium onion
- 2 Garlic cloves
- 1 tablespoon (10 g) Olive oil
- 300 g Tatar (minced beef)
- 1 can(s) (850 ml) peeled tomatoes
- 1 tablespoon (16 g) Tomato paste
- 1 TEASPOON dried oregano
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 15 g Butter or margarine
- 20 g Flour
- 1/8 l low-fat milk
- 250 ml Vegetable broth (instant)
- 7-10 Tbsp grated nutmeg
- 9 (approx. 150 g) Lasagne sheets
- 30 g le fromage de Gouda râpé, à faible teneur en matières grasses (17 % de matières grasses en valeur absolue)
- 7-10 Tbsp fresh oregano
Directions
- 1
Clean, wash and drain the zucchini, carrots, celery and leek. Cut zucchini and carrots into cubes, celery and leek into slices. Peel onion and garlic.
- 2
Finely dice onion, press garlic through a garlic press. Heat olive oil in a large pan, crumble the minced meat into it and fry well. Finally, add onions and garlic and fry.
- 3
Coarsely chop the tomatoes in the tin with a long knife and add them to the minced meat. Stir in tomato paste and oregano and bring to the boil. Add vegetables and simmer covered for about 5 minutes. Season to taste with salt and pepper.
- 4
For the béchamel sauce, melt the fat in a pot and sauté the flour in it. Add milk and vegetable stock while stirring, bring to the boil and simmer for about 5 minutes. Season the sauce with salt, pepper and nutmeg.
- 5
Place a thin layer of vegetable mince sauce in a tall, greased casserole dish and cover with 3 lasagne dishes. Now alternately pour the remaining sauce and two more layers of lasagne into the dish. Finish with a thin layer of sauce.
- 6
Finally, pour the béchamel sauce over it and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Serve garnished with fresh oregano.
Nutrition Facts
430 kcal
45 g
13 g
30 g
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