Beef And Leek Lasagna Recipe

Name: Beef And Leek Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 1 pound ground beef; 1 tablespoon tomato puree; 1 onion peeled and finely diced; 2 cloves garlic peeled and finely chopped; 1/4 pound carrots peeled and diced; 2 tablespoons dried oregano; 1 pinch sugar; 15 ounces chopped tomatoes; 1 1/2 cups vegetable stock; 2 tablespoons butter; 1/4 cup all purpose flour; 1 cup low fat milk; grated nutmeg freshly, to taste; 1 1/2 pounds leeks cut into 2-inch pieces; 9 no boil lasagna noodles; 1/4 pound Parmesan cheese grated; fresh oregano for garnish

Servings: persons

2 tablespoons oil
1 pound ground beef
1 tablespoon tomato puree
1 onion peeled and finely diced
2 cloves garlic peeled and finely chopped
1/4 pound carrots peeled and diced
2 tablespoons dried oregano
1 pinch sugar
15 ounces chopped tomatoes
1 1/2 cups vegetable stock
2 tablespoons butter
1/4 cup all purpose flour
1 cup low fat milk
grated nutmeg freshly, to taste
1 1/2 pounds leeks cut into 2-inch pieces
9 no boil lasagna noodles
1/4 pound Parmesan cheese grated
fresh oregano for garnish

1
Preheat the oven to 400u00b0F. Grease a 10 x 7 inch baking dish. Heat the oil in a saucepan and fry the ground beef over high heat until crumbly. Add the tomato puree, onion, garlic, carrot and oregano and fry for 1 min. Season with salt, black pepper and a pinch of sugar. Add the chopped tomatoes and 1/2 cup stock, bring to a boil and simmer over low heat for 10 mins.
2
To make the bechamel sauce, melt the butter in a separate saucepan. Stir in the flour and saute for 2 mins. Gradually stir in the milk and the rest of the stock. Bring to a low boil, stirring constantly, and simmer for 8 mins. Season with salt, black pepper and nutmeg.
3
Blanch the leeks in boiling salted water for 2 mins. Drain and refresh with cold water. Spread 1/4 of the bechamel sauce in the baking dish, then add 3 sheets lasagna, half the leeks and half the ground beef. Repeat, then top with the remaining noodles and sauce. Sprinkle with the cheese, then bake for 40-45 mins, until golden and bubbling. Garnish with fresh oregano.

1592

kcal

Calories

Fat

218

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons oil, 1 pound ground beef, 1 tablespoon tomato puree, 1 onion peeled and finely diced, and more.

Yes, Beef And Leek Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef And Leek Lasagna

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