FRIJE

Instructions

• 1.   Preheat the oven to 375°F (190°C). Wash the vegetables. Slice the zucchini and grate the carrots. Chop the garlic. Then, slice the mushrooms. In a sauté pan, brown the meat with olive oil and finely sliced mushrooms. Set aside. In the same sauté pan, pour the contents of the cans of tomato pulp, the grated carrots, the sliced zucchini, and the crushed garlic clove. Season with salt, pepper, and grated nutmeg. Let simmer for 15 minutes, then add the meat and mushroom mixture. You now have a tomato and meat sauce.
• 2.   Prepare the light béchamel sauce by dissolving the chicken stock and cornstarch in a saucepan with a little milk. Add the rest of the milk and heat over medium heat, stirring constantly. When the mixture thickens, remove from heat. Cook the lasagna sheets in boiling water for 8 minutes and set aside.
• 3.   In a baking dish, pour a little of the tomato and meat sauce with a ladle, then layer with lasagna sheets and béchamel sauce. Repeat the process 3 times. Sprinkle with grated Parmesan cheese and bake for 20 to 25 minutes at 350°F (180°C), monitoring the cooking process.

Notes & Suggestions

• Average nutritional values per serving
  Energy 221.20 kcal / 925.93 kJ
  Fat 5.14 g of which saturated 0.29 g
  Carbohydrates 23.90 g of which sugars 6.10 g
  Fiber 2.72 g
  Protein 18.30 g
  Sodium 245.84 mg

Nutritional information *