Lasagna with ground beef and vegetables

Lasagna with ground beef and vegetables – A delicious recipe for memorable moments

Preparation time: 30 minutes
Cooking time: 50 minutes
Total time: 1 hour and 20 minutes
Servings: 6-8

Lasagna is an iconic dish that brings together layers of delicate sheets, juicy meat, and fresh vegetables, all bound by a creamy and flavorful sauce. This recipe for lasagna with ground beef and vegetables is not only nourishing but also an explosion of flavors, perfect for a family dinner or to impress guests. I will share with you the simple steps to achieve perfect lasagna, as well as some useful tips to transform this dish into a true culinary masterpiece.

Necessary ingredients:

For the meat sauce with vegetables:
- 500 g ground beef (ideally, beef that has been ground twice for a finer texture)
- 1 large onion, finely chopped
- 6 garlic cloves, finely chopped
- 8 large tomatoes, blanched and peeled
- 4 bell peppers of different colors (green, red, yellow, white), julienned
- 4 small zucchinis, diced
- 4 tablespoons of extra virgin olive oil
- 1 teaspoon of salt
- 2 teaspoons of mixed ground spices (pepper, cloves, coriander, cardamom, cinnamon, nutmeg, ginger, bay leaves)

For the white sauce:
- 1 liter of milk (preferably whole for better creaminess)
- 60 g butter
- 80 g flour
- 1/2 teaspoon of salt
- A pinch of ground nutmeg
- 6 triangles of processed cheese (I recommend "La vache qui rit" for a pleasant taste)

For assembly:
- 18 lasagna sheets
- Grated cheese or mozzarella cheese, to taste.

Let’s start preparing!

Step 1: Preparing the meat sauce with vegetables

1. Start by chopping the onion and garlic. Slice the bell peppers and zucchinis, and dice the tomatoes after blanching and peeling them.
2. In a non-stick pot, heat the olive oil over medium heat. Add the onion and garlic, sauté for about 5 minutes until they become translucent.
3. Add the sliced bell peppers and zucchinis and continue to sauté for another 5 minutes, stirring occasionally.
4. Incorporate the ground beef, salt, and mixed spices. Cook everything for 5 minutes, stirring continuously until the meat changes color.
5. Add the diced tomatoes and let the sauce simmer on low heat for 20 minutes, stirring occasionally. This step is essential to allow the flavors to develop.

Step 2: Preparing the white sauce

1. In another pot, melt the butter over medium heat. Add the flour and mix well, cooking the mixture for 1-2 minutes without letting it brown.
2. Gradually add the milk, stirring constantly to avoid lumps. Continue stirring until the sauce begins to boil, then reduce the heat.
3. Add the salt and ground nutmeg, then incorporate the processed cheese triangles. Cook on low heat until the sauce thickens, stirring occasionally.

Step 3: Preparing the lasagna sheets

1. Boil the lasagna sheets in a large pot of salted water with a little oil for 6 minutes. They should be al dente, as they will continue to cook in the oven.
2. After boiling, drain the sheets and rinse them under cold running water to prevent sticking.

Step 4: Assembling the lasagna

1. Preheat the oven to 200°C.
2. In a deep baking dish (size 26/35 cm), add 3-4 tablespoons of the meat sauce with vegetables to form a base layer.
3. Place a first layer of lasagna sheets, making sure they overlap slightly.
4. Cover the sheets with a layer of white sauce, followed by a layer of meat sauce with vegetables. Repeat this process 3 times, alternating between lasagna sheets, white sauce, and meat sauce.
5. The last layer will be a layer of white sauce, which can be topped with grated cheese or mozzarella cheese. Add freshly ground pepper on top for extra flavor.

Step 5: Baking

1. Place the dish in the preheated oven and bake the lasagna for 30 minutes or until it becomes golden and bubbling on top.
2. Once baked, let it cool for 10 minutes before cutting to facilitate portioning.

Serving and suggestions

Lasagna is served hot, alongside a fresh arugula salad with cherry tomatoes and grated parmesan, or with a slice of homemade bread. It is a versatile dish that can be paired with a dry red wine, adding a sophisticated touch to your meal.

Nutritional benefits

This lasagna is not only delicious but also nourishing. The ground beef provides essential proteins, while the vegetables offer an important supply of vitamins and fiber. The white sauce, based on milk, brings calcium and energy, making this dish a healthy choice for the whole family.

Frequently asked questions:

1. Can I use whole grain lasagna sheets?
Yes, whole grain sheets are a healthier option and can add an interesting texture.

2. Can I replace ground beef with another type of meat?
Sure! You can use chicken, turkey, or even a vegetarian option with mushrooms and vegetables.

3. How long can lasagna be stored in the fridge?
Lasagna can be stored in the fridge for up to 3 days, covered with aluminum foil to maintain its freshness.

4. Can I freeze lasagna?
Yes! It is an excellent recipe for freezing. Make sure to let it cool completely before wrapping it in plastic wrap and aluminum foil.

Possible variations

1. Vegetarian lasagna: Replace the meat with a mix of mushrooms, spinach, and ricotta cheese.
2. Fish lasagna: Use fillets of white fish, such as cod, combined with tomato sauce and olives for a Mediterranean version.
3. Pesto lasagna: Add a layer of pesto between the lasagna sheets for an extra flavor boost.

This recipe for lasagna with ground beef and vegetables is a perfect choice to celebrate important moments in your life or simply to indulge yourself with a delicious meal. Enjoy your meal!

 Ingredients: 18 lasagna sheets Grated cheese or grated mozzarella cheeseFor the meat sauce with vegetables 1/2 kg ground beef (passed twice through the meat grinder) one onion 6 cloves of garlic 8 large tomatoes 4 peppers of different colors (green, red, yellow, white) 4 small zucchini 4 tablespoons olive oil 1 teaspoon salt 2 teaspoons mixed ground spices: pepper, cloves, coriander, cardamom, cinnamon, nutmeg, ginger, bay leavesFor the white sauce 1 liter of milk 60 gm butter 80 g flour 1/2 teaspoon salt a pinch of ground nutmeg- 6 triangles of processed cheese (I used La vache qui rit cheese)

 Tags:  lasagna sheets tomatoes pepper zucchini onion garlic milk unt cheese