Ground Beef Lasagna with Bell Pepper

Ingredients

• 15 lasagna sheets
• 3 tbsp olive oil
• 3 cloves minced garlic
• 200 g diced onions
• 600 g mixed ground beef
• 200 g diced tomatoes
• 2 green chili peppers (deveined and chopped)
• 1 red bell pepper (deveined and diced)
• 2 tsp Herbes de Provence
• 1 tsp Worcestershire sauce
• 50 ml red wine
• 2 tsp basil pesto
• 2 tsp chopped oregano
• 1 tbsp chopped cilantro
• Salt
• black pepper (freshly ground)
• 40 g Butter
• 40 g flour
• 0.5 l milk
• 100 g grated Parmesan cheese
• 40 g Butter

Instructions

1. 1.

   Soak the lasagna sheets individually in a large bowl of cold water for at least 10 minutes.

2. 2.

   Heat the oil in a large pan and sauté the onions and garlic. Add the ground beef and cook until crumbly. Then add the tomatoes, bell pepper, and chili peppers and stir briefly. Season with Worcestershire sauce, wine, oregano, cilantro, salt, and pepper to taste.

3. 3.

   Melt the butter for the béchamel sauce, whisk in the flour, sauté briefly, then gradually pour in the milk while stirring. Simmer for 10 minutes.

4. 4.

   Grease a baking dish and cover it with a thin layer of filling. Then alternate layers of béchamel sauce, ground beef filling, grated Parmesan, and lasagna sheets. Finish with a top layer of béchamel sauce and a generous sprinkle of Parmesan. Dot with butter shards and bake at 200°C for about 30 minutes until golden.

5. 5.