Lasagna with root veggies.
ca 6 portions - 780 kcal per portion
47g protein, 68,5g carbs, 35g fats
Ingredients:
- 200ml oat fraiche
- 200ml oat cooking cream
- 500g passed tomatoes
- 1kg ground beef
- 400g lasagna plates
- 1 big onion
- 3 carrots
- 2 parsnip
- 3-4 garlic cloves
- Thyme
- Meat stock and black pepper
- 2dl shredded mozzarella
The oat products can be replaced with your choice of alternative products.
How to make it:
Chop all the veggies, I normally chop the onion and parsnip, and grate the carrot. Place onion, carrot and parsnip in a pan and fry on low temperature, add the garlic and some thyme and keep stirring until it starts get a little bit soft. Fry the ground beef and add to the veggies. Then pour over the fraiche, cream and tomatoes. Season with meat stock and black pepper and let boil for a little while. Taste and season more if needed. Add some more thyme and then start to layer the lasagne. Add a some of the mozzarella in between the layers but put most of it on top. Sprinkle a little bit of thyme and then place in the oven on the temperature and time indicated on the pasta. Let it cool down and enjoy!