Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
36
High
Nutrition per serving
Calories831.7 kcal (42%)
Total Fat45.4 g (65%)
Carbs69.6 g (27%)
Sugars15.2 g (17%)
Protein39.1 g (78%)
Sodium1322.5 mg (66%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Lasagna
![1 package lasagna noodles](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1544980432/custom_upload/7c10f7c826edb747d8fc8916858d46a1.jpg)
1 packagelasagna noodles
![4 tablespoons extra-virgin olive oil](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1554056430/custom_upload/3b736235b2e88c16b95f49e8ba95eecd.jpg)
4 tablespoonsextra-virgin olive oil
![1 medium onion, roughly chopped](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764494/graph/fooddb/d5bd477463b289845a984f7792ed6d70.jpg)
1onion
medium, roughly chopped
![2 garlic cloves, minced](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764463/graph/fooddb/fb90ea8fbd3e81005fc22ada2c8ddd1f.jpg)
2garlic cloves
minced
![1 teaspoon red pepper flakes](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1554129700/custom_upload/4d23f9842617944c484e3014995f46ee.jpg)
1 teaspoonred pepper flakes
![1 teaspoon dried oregano or Italian seasoning](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764517/graph/fooddb/c3b790fb238cda40dd15aa979368781d.jpg)
1 teaspoondried oregano
or italian seasoning
![2 tablespoons tomato paste](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764773/graph/fooddb/6f9076eeec1be41bde7597c51706f262.jpg)
2 tablespoonstomato paste
![2 carrot chopped](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1552312211/custom_upload/1031eaaf8321d585f99b147587fedcef.jpg)
2carrot
chopped
![Baby bella mushrooms, quartered](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1567629237/custom_upload/d6cce3cf5d11b720e8edaee2cafe4995.jpg)
Baby bella mushrooms
quartered
![1 28-oz can diced tomatoes](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1552312241/custom_upload/44fa21d42ac048f6d14666536ec27991.jpg)
1 x 28 ozCan Diced Tomatoes
![1cup parmesan cheese, finely grated](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764639/graph/fooddb/f1fe2fc9e0919c4d60a8aaa808296684.jpg)
1 cupparmesan cheese
finely grated
![Salt and freshly ground black pepper, to taste](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550765002/graph/fooddb/eb238db694872ac4ebb19f67029d0f81.jpg)
salt
to taste
![Salt and freshly ground black pepper, to taste](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764831/graph/fooddb/39f1b878713bff480cfa4b95237008d2.jpg)
black pepper
freshly ground, to taste
![Chopped fresh parsley or fresh basil, to garnish](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764930/graph/fooddb/a25b96a41e072d31fb758e3fe9558b71.jpg)
fresh parsley
Chopped, or fresh basil, to garnish
![500 gram minced beef](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550765050/graph/fooddb/483c7c49e27f3c26bb32d3e35e20f17e.jpg)
500 gramminced beef
![Mozzarella](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1552312249/custom_upload/302e8ef0b8beb5f5e900408c2ed10327.jpg)
mozzarella
Bechamel
Instructions
Sauce
Step 1
Preheat the oven to 190°
Step 2
To make the sauce, heat 2 tablespoons of oil in a large saucepan over medium-high heat. Add in the onion, and sauté until they begin to soften, about 5 minutes. Add in the carrots, mushrooms, garlic, red pepper flakes, fennel, and oregano, and continue to cook until aromatic, another minute or two.
Step 3
Add in the tomato paste, and stir to incorporate. Cook until the sauce begins to caramelize and darken, 2 minutes.
Step 4
Add in the diced tomatoes, and season with salt and pepper. Stir to combine, and lower the heat to medium-low. Simmer until the sauce slightly thickens, about 5 minutes. Season to taste, and set it aside.
Step 5
Optional: you may let it simmer for a couple of hours so that the flavours meld and soften and a lot of the excess moisture cooks out. Do remember to add a carrot to remove acidity from the tomatoes
Bechamel
Step 6
In a medium saucepot over medium heat, warm the butter until melted. Gradually add flour and stir with a wooden spoon until smooth.
Step 7
Cook the mixture for 2–3 minutes, keeping a close eye on it to avoid unwanted burning. Add the milk ½ cup at a time, constantly whisk
Step 8
Slowly stir in 1 egg yolk at a time. Season with salt and nutmeg.
Assembly
Step 9
To assemble, spoon a layer of sauce into a glass or ceramic baking dish. Follow with a layer of noodles, then the bechamel mixture, and sautéed vegetables. Repeat the layers, ending with a layer of noodles. Top with any remaining sauce and mozzarella.
Step 10
Cover with aluminum foil, and bake for 20 minutes. Remove the foil, and bake for an additional 15–20, until the edges of the noodles are crisp and crunchy and the top layer of mozzarella cheese is bubbly and golden brown.
Step 11
Remove the pan from the oven and let it stand for 10 minutes before garnishing with fresh herbs and cutting into squares. Serve with fresh garlic bread.
Notes
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