VEGETABLE LASAGNE WITH GROUND BEEF

VEGETABLE LASAGNE WITH GROUND BEEF

This is a real "Healthbomb" of food!

Ingredients

400 gr ground beef
3 spring onions
one cube of chicken or meat broth
Oil for frying pan

3 carrots
1 head of coliflower
1 head of broccoli
1 paprika
1 head of red cabbage
1 cup yellow mung beans
1 cup red lentels
1 cup black mushrooms

Salt
Pepper
Water
Tapioka starch
2 cans Coconut milk

Directions:

Sauce with ground beef

Shred the spring onions and fry up in a little oil in the frying pan. Set aside.
Fry up the ground beef in a little cooking oil in a frying pan while mincing it with a sleeve or fork to small pieces for pasta sauce. Add salt and pepper or other spices after your choice.
Add the spring onions to the ground beef.
Add one can of coconut milk.
If you want more sauce add water.
Add one cube of chicken or meat broth
Let simmer on low heat while preparing the vegetable sauce

Sauce with vegetables

Shred the carrots, cauliflower, broccoli, paprika in a shredder.

Soak the yellow mung beans and the red lentil´s in water for at least 30 minutes.
Boil the beans and lentils until soft.
Soak the mushrooms in hot water.
Shred the mushrooms when soft.
Mix the beans, lentils, shredded vegetables, mushrooms and let it simmer.
Add salt, pepper, 1 can of coconut milk.
Add extra water if you want more sauce.
When both sauces have simmered for 30 minutes mix Tapioka starch in a little cold water until smooth. Add a little while stirring into each of the sauces to thicken the sauce. Do not let it boil. When the sauce is the thickness you want remove from stove.

Prepare the lasagna for the oven:

Grease a pan for the oven with a little oil. Take the red cabbage head and remove leaf by leaf to be used as lasagna platters.

Start with one layer of red cabbage in the bottom of the pan.

Add a layer of ground beef sauce.

Add a layer of vegetable sauce.

Add another layer of red cabbage leafs.

Add a layer of ground beef sauce and another layer of vegetable sauce and another layer of red cabbage.

Continue until the pan is full or you have used all the sauce and cabbage.

The last layer should be a topping of sauce.

Cover the pan with aluminium foil and place in oven on 180-200 Celsius degrees for about two hours.

The red cabbage takes long to soften and it is important to cover the pan to not burn the top of the lasagne.

Try and see if the cabbage is soft with a knife or a fork.

When the cabbage is soft remove the foil for a little while.

Serving:

Decorate the lasagna with tomatoes, cucumber and serve with some sallad of your choice.

When I made the lasagna I made a lot and divided into portions that I put in plastic boxes in the freezer. When I want a real energy and healthbomb I take it out and defrost and heat in the microwave, or in the oven. And you know it tastes as good as fresh, yes even better. 

Just make sure you cook the lasagne long enough in the oven so the red cabbage is really soft.