Lasagna with Cream Cheese

Ingredients

• 1 onion
• 200 g red bell peppers (1 red bell pepper)
• 300 g carrots (3 carrots)
• 1 tbsp Rapeseed Oil
• 250 g beef mince
• Salt
• Pepper
• oregano
• 800 g peeled Tomatoes (canned)
• 100 ml condensed milk (4% fat)
• 200 g chunky cream cheese
• 200 g whole wheat lasagna sheets

Instructions

1. 1.

   Peel and finely dice the onion. Halve, deseed, wash and finely dice the bell pepper.

2. 2.

   Peel, wash, thinly peel and coarsely grate the carrots.

3. 3.

   Heat the oil in a pan and brown the mince until crumbly.

4. 4.

   Add the diced onion, grated carrots and bell peppers and briefly sauté. Season with salt, pepper and oregano.

5. 5.

   Add the tomatoes with their juice and simmer for 10 minutes over medium heat.

6. 6.

   In the meantime, mix the condensed milk and cream cheese in a small bowl.

7. 7.

   Spread the bottom of a large rectangular baking dish thinly with some tomato mince sauce. Then spread 4-5 tbsp of the cream cheese mixture, followed by 1 layer of lasagna sheets.

8. 8.

   Continue in this manner until all ingredients are used up, finishing with tomato mince sauce and cream cheese mixture; pasta sheets should be completely covered with sauce. Bake in a preheated oven at 200 °C (Fan: 180 °C, Gas mark 3) for about 25 minutes.