Light pasta casserole

Name: Light pasta casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 medium-sized onions; 1 Garlic clove; 1 TEASPOON Olive oil; 250 g Beefsteak minced meat; 1 can(s) (425 ml) Tomatoes; 1 TEASPOON dried herbs of Provence; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 300 g larger carrots; 300 g Savoy cabbage; 1 TABLESPOON Flour; 100 ml Vegetable broth (instant); 100 g Cream cheese with buttermilk (8 % fat); 7-10 Tbsp grated nutmeg; 9 Lasagne sheets; 2 Tomato (about 100 g each); 75 g du fromage léger râpé (par exemple, vous pouvez); 7-10 Tbsp Thyme

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 medium-sized onions
1 Garlic clove
1 TEASPOON Olive oil
250 g Beefsteak minced meat
1 can(s) (425 ml) Tomatoes
1 TEASPOON dried herbs of Provence
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
300 g larger carrots
300 g Savoy cabbage
1 TABLESPOON Flour
100 ml Vegetable broth (instant)
100 g Cream cheese with buttermilk (8 % fat)
7-10 Tbsp grated nutmeg
9 Lasagne sheets
2 Tomato (about 100 g each)
75 g du fromage léger râpé (par exemple, vous pouvez)
7-10 Tbsp Thyme

Directions

1
Peel and finely dice the onions and garlic. Fry the minced meat in a coated pan, add the garlic and half of the onions in it and fry them too. Add tomatoes and chop a little.
2
Stir in the herbs. Season with salt, pepper and 1 pinch of sugar and let it boil down for about 15 minutes, stirring occasionally. In the meantime, peel and wash the carrots and blanch them in boiling salted water for about 7 minutes.
3
Remove the savoy cabbage leaves from the stink and wash them. Blanch the leaves in boiling salted water for about 3 minutes, drain and rinse with cold water. Cut the leaf vein a little flatter. Quench carrots cold and cut lengthwise into thin slices.
4
Heat 1 teaspoon of oil in a saucepan and sauté the remaining onions. Dust with flour and sauté. Deglaze with broth, bring to the boil and stir in cream cheese with a whisk. Season with salt, pepper and nutmeg.
5
Layer the chopped sauce, 3 lasagne plates each, cream cheese sauce, savoy cabbage leaves and carrot slices alternately. Finish with minced sauce and sprinkle with cheese. Wash and slice the tomatoes and place them on top.
6
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes. Remove and serve garnished with thyme.