Serves 1
Directions
- 1Chop one onion into small pieces and transfer to a bowl.
- 2Chop one stalk of celery into small pieces and transfer to a bowl.
- 3Chop five carrots into small pieces and transfer to a bowl.
- 4Chop five garlic cloves into small pieces and transfer to a bowl.
- 5Add one tablespoon of coconut oil to a frying pan and heat it.
- 6Add 500 grams of minced meat to the pan and brown it, breaking it apart with a wooden spoon.
- 7Season the meat with one teaspoon of salt, one teaspoon of cumin, one teaspoon of paprika, one teaspoon of ginger powder, one teaspoon of dried basil, and half a teaspoon of black pepper. Stir well.
- 8Remove the cooked minced meat from the pan and set aside.
- 9Add the chopped onion, carrots, celery, and garlic to the same pan and sauté until softened.
- 10Return the cooked minced meat to the pan with the sautéed vegetables and mix well.
- 11Squeeze tomato paste into the mixture and stir to combine.
- 12Pour in one cup of vegetable stock and two bay leaves. Bring to a simmer.
- 13Pour in 500 ml of tomato passata and stir well. Let it simmer to develop flavors.
- 14Add one tablespoon of cream cheese and half a cup of grated cheese to the sauce, stirring until melted and combined.
- 15In a separate saucepan, melt 50 grams of butter.
- 16Add two tablespoons of flour to the melted butter and whisk continuously to create a roux.
- 17Gradually add 300 ml of milk to the roux, whisking constantly to avoid lumps, until a smooth béchamel sauce forms.
- 18Add a quarter cup of grated Parmesan cheese and one teaspoon of dried thyme to the béchamel sauce and stir until melted and combined.
- 19Spoon a layer of meat sauce into the bottom of a baking dish.
- 20Place three lasagna sheets over the meat sauce layer.
- 21Drizzle béchamel sauce over the lasagna sheets and spread it evenly.
- 22Sprinkle grated cheese over the béchamel layer.
- 23Add another layer of lasagna sheets.
- 24Spoon another layer of meat sauce over the lasagna sheets.
- 25Drizzle béchamel sauce over the meat sauce layer and spread it evenly.
- 26Sprinkle generously with grated cheese.
- 27Cover the baking dish with foil and bake in the oven.
- 28Remove the foil and bake for an additional period until the cheese is golden brown and bubbly.
- 29Serve a portion of the lasagna on a plate.
Ingredients
- 1 unit Onion
- 1 stalk Celery
- 5 units Carrots
- 5 units Garlic cloves
- 1 tablespoon Coconut oil
- 500 grams Minced meat
- 1 teaspoon Salt
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Ginger powder
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- 1 tube Tomato paste
- 1 cup Vegetable stock
- 2 leaves Bay leaves
- 500 ml Tomato passata
- 1 tablespoon Cream cheese
- 0.5 cup Grated cheese
- 50 grams Butter
- 2 tablespoons Flour
- 300 ml Milk
- 0.25 cup Parmesan cheese
- 1 teaspoon Dried thyme
- 9 sheets Lasagna sheets
Equipment
Cutting boardKnifeMixing bowlsFrying panSpatulaGraterSaucepanWhiskBaking dishFoilOven
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