Dietary lasagne

Time: 100 minutes

Servings: 5

INGREDIENTS:

• Meat sauce:
  • 1000 g of minced meat
  • 670 g of concentrated tomatoes
  • 1 onion (approx. 55 g)
  • 3-4 cloves of garlic (approx.. 15 g)
  • Dried basil
  • 2 tablespoons olive oil (approx. 20 ml)
  • Dried oregano
  • 5 g erythritol
  • Salt
  • Freshly ground pepper
  • Chili (to taste)
• Bechamel sauce:
  • 25 g of lactose-free margarine
  • 1 tablespoon flour (about 25 g)
  • 2.5-3 dl almond milk
  • Nutmeg
• Composition:
  • 150 g grated cheese
  • 9-12 pieces of dried lasagne pasta

 

PREPARATION:

1.) Turn on the oven, bottom-top baking mode on190 C.

Meat sauce:

2.) Peel and chop the onion and garlic and fry in olive oil.

3.) Add the minced meat and simmer until it turns white.

4.) Then add the spices.

5.) Pour the condensed tomatoes over and stir and cook for a few minutes.

Bechamel sauce:

6.) Melt the margarine in a smaller pot.

7.) Add the flour and toast. Be careful not to burn it there.

8.) Pour the milk over it and stir constantly with a hand whisk to make it lump-free, cook a thick sauce out of it.

9.) Season with salt and nutmeg.

Composition:

10.) Assemble the lasagne in a higher-walled, heat-resistant container.

11.) Put a little sauce on the bottom. Arrange 3 pieces of dry pasta next to each other. If necessary, break into smaller pieces.

12.) Spread the top of the dough with the bechamel sauce.

13.) The sauce can come again, then the pasta and then the bechamel sauce again.

14.) Repeat this until all is gone. Put the sauce on the top.

15.) Grate the cheese on it, which is evenly distributed.

16.) Bake for approx. 30 minutes.