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Beef lasagne with hidden veggies

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Beef lasagne with hidden veggies

Method

For the ground beef

  • Heat the olive oil in a pot over medium heat. 
  • Add the ground beef and press it with a serving spoon to break down any large pieces. 
  • Sauté the ground beef for 4-5 minutes, until it is golden brown and the pot’s juices are evaporated.
  • Finely chop the carrot, the onions, and the garlic, add them to the pot, and sauté them for 2-3 more minutes.
  • Beat the spinach and the mushrooms into a food processor, for 1-2 minutes, until completely pureed. 
  • Add the canned tomatoes and beat until you get a uniform, smooth tomato sauce.
  • Pour the sauce into the pot and let it come to a boil.
  • Add the lentils to the pot and let them boil for 20 minutes.
  • Finely chop the parsley and add it to the pot.
  • Pour the water and stir with a serving spoon. 
  • Boil for 3-4 minutes and remove the pot from the heat.

For the bechamel sauce

  • Add the cauliflower florets into a pot over medium heat with plenty of boiling water and boil them for 5-7 minutes, until tender. 
  • Drain the cauliflower florets and beat them in a food processor until pureed.
  • Add the olive oil into the same pot over medium heat. 
  • Add the flour and whisk well until you get a thick paste.
  • Pour the milk in batches, whisking constantly. 
  • Let the milk come to a boil and remove the pot from the heat.
  • Add the gruyere cheese, cauliflower puree, salt, pepper, and whisk well until the cheese melts and you get a thick, smooth bechamel sauce.

To assemble

  • Preheat the oven to 180οC (350ο F) set to fan.
  • Spread a little of the ground beef mixture to the bottom of a 30x40 cm baking pan to cover its whole surface. 
  • Spread a layer of lasagne, then 1/3 of the beef mixture on top, and cover again with another layer of lasagne. 
  • Create one more layer with the beef mixture and spread a layer of lasagne over it. 
  • Cover the lasagne with 1/3 of the bechamel sauce. 
  • Spread a layer of lasagne over the bechamel sauce and follow the same process until you use all the ingredients.
  • Finish the assembling with the last batch of the bechamel sauce. 
  • Sprinkle with the grated gruyere cheese and bake in the oven for 30 minutes. 
  • Remove the baking pan from the oven and set it aside for 15 minutes to slightly cool. 
  • Cut into pieces and serve, optionally, with carrot sticks.
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Nutritional
Chart

Nutrition information per portion

450
Calories (kcal)
23 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

21.0
Total Fat (g)
30 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

9.2
Saturated Fat (g)
46 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

45.0
Total Carbs (g)
17 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

7.3
Sugars (g)
8 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

17.0
Protein (g)
34 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

3.6
Fibre (g)
14 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.7
Sodium (g)
12 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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