Hearty Lasagna with Ground Meat and Vegetables

Hearty Lasagna with Ground Meat and Vegetables

Casserole

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Cook Time

2 h

Servings

6

Difficulty

Medium

Prep Time

75 min

This Thermomix® recipe for Hearty Lasagna with Ground Meat and Vegetables is ready in 2 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This hearty lasagna with ground meat is an absolute treat! I especially like to make it when it gets colder outside. The slight spiciness of the chili sauce harmonizes wonderfully with the savory ground meat and fresh vegetables. The kidney beans and corn make the lasagna nice and juicy and give it a great texture. The preparation takes a little while, but it's definitely worth it! Perfect for a cozy dinner with friends or family. And the best part: it can be prepared very well!

Ingredients (21 ingredients)

  • 1 piece medium-sized Onion
  • 1 clove Garlic clove
  • 150 g Carrots
  • 1 tbsp Oil
  • 500 g mixed Ground meat
  • 100 ml Chili sauce
  • 250 g chopped Tomatoes in pieces
  • 1.5 tsp dried Herbs of Provence
  • 1 can Corn and Kidney beans
  • 1 pinch Salt
  • 300 g Spring onions
  • 20 g Butter or Margarine
  • 20 g Flour
  • 100 ml Vegetable broth (instant)
  • 250 ml Milk
  • 1 pinch Pepper
  • 1 pinch grated Nutmeg
  • 100 g Gouda cheese
  • 160 g Lasagna sheets
  • 8 piece Cherry tomatoes
  • 1 Zweig Rosemary for garnish

Preparation (12 steps)

1

Chop onion, garlic and carrots

Thermomix® Setting
5 sec/Speed 5

Peel the onion and garlic and put them in the mixing bowl with the carrots. Chop for 5 sec./speed 5. If necessary, push down with the spatula.

5
2

Sauté the vegetables

Thermomix® Setting
3 min/248°F/Speed 1 120

Add oil and sauté for 3 min./120°C/speed 1.

180
3

Fry ground meat (pan)

Fry the ground meat in a pan and then put it in a bowl.

4

Prepare ground meat sauce

Thermomix® Setting
10 min/212°F/Speed 1 100

Add the fried ground meat, chili sauce, chopped tomatoes and herbs of Provence to the mixing bowl and simmer for 10 min./100°C/speed 1.

600
5

Add corn and kidney beans

Thermomix® Setting
5 sec/Speed 3 Linkslauf Reverse

Pour off the corn and kidney beans, rinse briefly and let drain. Then add to the mixing bowl and season with salt. Stir in for 5 sec./speed 3/reverse.

5
6

Prepare spring onions

Clean the spring onions, wash and cut shorter depending on the length of the casserole dish. Set aside.

7

Prepare béchamel sauce

Thermomix® Setting
2 min/212°F/Speed 1 100

Put butter or margarine in the mixing bowl and melt for 2 min./100°C/speed 1.

120
8

Make a roux

Thermomix® Setting
1 min/212°F/Speed 2 100

Add flour and sauté for 1 min./100°C/speed 2.

60
9

Finish béchamel sauce

Thermomix® Setting
10 min/194°F/Speed 3 90

Add vegetable broth and milk and simmer for 10 min./90°C/speed 3. Season with salt, pepper and nutmeg.

600
10

Grate cheese

Thermomix® Setting
10 sec/Speed 7

Put cheese in the mixing bowl and grate for 10 sec./speed 7. Transfer.

10
11

Layer lasagna

Layer ground meat mixture, béchamel sauce, lasagna sheets and spring onions in an ovenproof casserole dish. Finish with the ground meat mixture, sprinkle cheese on top. Wash the cherry tomatoes, halve and place on top.

12

Bake lasagna

Bake in a preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes until golden brown. Remove and serve garnished with rosemary.

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About this recipe

Lasagna, a classic of Italian cuisine, has a firm place in my family. My grandmother always prepared it on Sundays, and the scent that wafted through the house is one of my fondest childhood memories. This recipe is my interpretation of the classic, refined with a few ingredients that I particularly like. The base is of course the ground meat, which provides the savory note. I like to use mixed ground meat, as it is a little less fatty than pure ground beef. The chili sauce brings a pleasant spiciness into play, but it is not too dominant. If you like it milder, you can of course also use a mild tomato sauce. The chopped tomatoes provide the fruity component and the herbs of Provence for the Mediterranean spice. Corn and kidney beans give the lasagna a great texture and make it juicier. The preparation in the Thermomix® is very simple. First, onion, garlic and carrots are chopped - this is done quickly and evenly. Then the vegetables are sautéed to release the aromas. I fry the ground meat separately in the pan so that it becomes nice and brown and develops roasted aromas. The fried ground meat is then added to the mixing bowl together with the remaining ingredients for the sauce and simmers away. Meanwhile, the spring onions can be prepared. The béchamel sauce is particularly creamy and lump-free in the Thermomix®. It is important to add the broth and milk slowly and let the sauce simmer well. The cheese is also grated in the Thermomix® - this saves you the hassle of washing the cheese grater. For a vegetarian version, the ground meat can be replaced with soy granules or lentils. If you like it vegan, you can use plant-based alternatives instead of milk and cheese. There are no limits to the imagination when it comes to spices. A little garlic powder or paprika powder goes perfectly with the ground meat sauce. The lasagna is best served with a fresh salad. A green salad with a light vinegar-oil dressing or a tomato salad with basil are a perfect match. A piece of baguette or ciabatta rounds off the dish. The lasagna can be prepared very well. It can be layered the day before and then stored in the refrigerator. Before baking, it should then remain in the oven for a little longer. Leftovers can easily be stored in the refrigerator and reheated the next day. They then taste almost even better, as the aromas have infused even better.

Created by

Anna Walter

Anna Walter

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Tags

#Hearty #Meat #Spicy #Mediterranean #Festive

Allergens

  • Cereals containing gluten
  • Milk
  • Celery

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