Lasagna with vegetables and meat

Vegetable and Meat Lasagna: A Delicious and Comforting Recipe

If you are looking for a savory and satisfying recipe, vegetable and meat lasagna is the perfect choice! This classic dish, with layers of delicious pasta, juicy meat, and fresh vegetables, is ideal for a family dinner or a special occasion. Additionally, it is a versatile recipe that you can adapt according to your preferences or the ingredients you have on hand.

Total preparation time: 1 hour and 30 minutes
Number of servings: 6-8

Necessary ingredients:

For the tomato sauce:
- 1 medium onion
- 200 g beef (cut into 0.5 cm cubes)
- 6-7 ripe tomatoes
- 2 teaspoons tomato paste
- 3 tablespoons green za'atar (or oregano, if you prefer)
- Salt, pepper, and hot paprika (to taste)

For the white sauce (béchamel):
- 80-90 g butter
- 80 g flour
- 1 liter of milk (warm)
- 50 g grated cheddar
- Salt, nutmeg, and lemon juice (to taste)

For the filling:
- 500 g broccoli
- 500 g zucchini
- 300 g lasagna sheets (18-20 sheets)
- 175-200 g grated cheese
- Salt and pepper (to taste)

Preparation:

1. Preparing the tomato sauce: Start by sautéing the finely chopped onion in a pot with a little oil over medium heat. Once it becomes golden and fragrant, add the beef. Cook the meat until it changes color, stirring occasionally. Then, add pepper and hot paprika (depending on how spicy you prefer the sauce).

2. When the meat is almost cooked, add the grated tomatoes (remove the skin) and the tomato paste. Mix well and let the sauce simmer on low heat, covered, for about 20 minutes. Once the tomatoes have softened, season with salt and, if necessary, add a little water to thin the sauce. Once the sauce is ready, remove it from the heat and let it cool slightly.

3. Preparing the white sauce: In a pot, melt the butter over medium heat, then add the flour. Stir constantly until the mixture takes on a dough-like appearance (without browning). Now, gradually add the warm milk in 5-6 batches, continuing to stir well to avoid lumps. The sauce will begin to thicken; when it comes to a boil, add the grated cheddar, stirring until melted. Season the sauce with salt, nutmeg, and add a few drops of lemon juice for extra flavor.

4. Preparing the vegetables: Wash the broccoli and cut it into small florets. Boil it for 3-4 minutes in salted water, then immediately transfer it to cold water to stop the cooking process and maintain its vibrant color. Drain well. Slice the zucchini thinly and lightly fry them in a little oil, then place them on an absorbent paper towel to remove excess oil.

5. Assembling the lasagna: In a baking dish of about 32x22 cm, add one-third of the white sauce (béchamel) to the bottom. Then, layer the fried zucchini, sprinkling salt and pepper over them. Place a layer of lasagna sheets (if pre-cooked, there is no need to boil them, check the package instructions). Add a layer of tomato sauce, followed by another layer of lasagna. Continue with another third of the white sauce, then add broccoli, sprinkling salt and pepper again. Add a new layer of lasagna, followed by the tomato sauce, and finish with a final layer of lasagna. The last layer will be covered with the remaining white sauce and grated cheese.

6. Baking: Preheat the oven to 180°C. Place the dish in the preheated oven and bake the lasagna for about 40 minutes until golden and bubbling. After removing it from the oven, let it rest for 30 minutes before serving. This step is essential to allow the layers to stabilize and be easier to portion.

Useful tips:

- If you like a more intense flavor, you can add fresh herbs like basil or rosemary to both the tomato sauce and the white sauce.
- You can experiment with other vegetables, such as spinach or eggplant, to diversify the recipe.
- For a richer flavor in the white sauce, you can add a bit of goat cheese or mozzarella.
- If you have leftover tomato sauce, it can be used as a base for pasta or pizza.

Pairings and serving:

Vegetable and meat lasagna pairs perfectly with a fresh green salad drizzled with extra virgin olive oil and balsamic vinegar. You can accompany this dish with a glass of dry red wine, which will enhance the rich flavors of the sauce.

Nutritional benefits:

This lasagna is an excellent source of protein, thanks to the beef and dairy. The vegetables add essential vitamins and minerals to your diet, while the tomato sauce provides antioxidants like lycopene, beneficial for heart health.

Frequently asked questions:

1. Can I replace beef with another type of meat?
Of course! You can use chicken or turkey, or even a vegetarian option like tofu or mushrooms.

2. Is it possible to prepare lasagna in advance?
Yes, you can assemble the lasagna a day ahead and keep it in the fridge. When you are ready to bake it, let it come to room temperature before putting it in the oven.

3. How can I avoid the lasagna being too dry?
Make sure that the tomato sauce and white sauce are sufficiently liquid, and don’t forget to let the lasagna rest after taking it out of the oven.

In conclusion, vegetable and meat lasagna is a versatile recipe, full of flavors and textures, that will delight both family and friends. Offering a perfect combination of health and taste, this recipe will surely become a favorite on your menu. Try personalizing it and share the results with your loved ones! Enjoy your meal!

 Ingredients: - Tomato sauce - Béchamel sauce (white sauce) - 500 g broccoli - 500 g zucchini - about 300 g lasagna (18-20 sheets) - 175-200 g grated cheese - salt, pepper For the tomato sauce, we need: - 1 medium onion - 200 g beef (cut into about 0.5/0.5 cm pieces) - 6-7 tomatoes - 2 teaspoons of tomato paste - 3 tablespoons of green za'atar (finely chopped); oregano can be used (less, as it has a strong taste) - salt, pepper, hot paprika For the white sauce, we need: - 80-90 g butter - 80 g flour - 1 l milk - 50 g grated cheddar - salt, nutmeg - lemon juice