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VEGGIE AND MEAT LASAGNE

-  1  Kilo      ground beef (season and leave marinating overnight)
-  1             onion, chopped
-  2             garlic cloves, crushed
-  4 Tbsp     olive oil
-  2             red peppers, chopped
-  2 ½ cups Bechamel sauce
-  2 ½ cups Spaghetti sauce
-  1 package  “no-need-to-cook” pasta for Lasagne

In a frying pan, heat olive oil and sauté red peppers, onion and garlic for 10 min. to medium heat.

Mix in the ground beef and when cooked, pour in the Spaghetti sauce. 
Cook for 10 more min.



TOMATO SAUCE

- 1  large can peeled and crushed tomatoes
- 1  onion, finely chopped
- 1  garlic clove, crushed
- 1 tsp    salt
- 1 tsp    sugar
- 1 Tbsp olive oil
-    some basil leaves

Fry garlic and onion until tender, add other ingredients, cover and 
simmer for 30 min. stirring occasionally.



In the meantime, prepare Bechamel:

-  2 ½   cups   milk
-  2 ½   Tbsp  flour
-  2 ½   Tbsp  butter
-           a pinch of nutmeg, grated
-           ground black pepper

First mix the milk and flour to avoid lumps. Put into a small deep pan, add butter and ground black pepper, let it boil stirring continuously and simmer
for 5 more min. until it thickens.

Before starting to arrange the lasagne sheets in its pan, spread some spaghetti sauce on the bottom in order to avoid sticking. Then lay out the pasta sheets, more spaghetti sauce so previous cooking isn´t necessary, a layer of the meat mixture, Bechamel sauce and cheese. (You can use any for Pizza).

Top with another layer of pasta and continue the same procedure over again. Place in oven to 180° C for about 20-30 min. until is golden brown.







For the Veggie Lasagne filling, stir-fry:

-  2        zucchini, chopped
-  1 cup peas

You can also mix:
- eggplant and mushrooms

Print version of this recipe




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Terry Olier

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