Lasagna with Ground Beef and Peas

Ingredients

• 2 large onions
• 2 cloves garlic
• 2 tbsp oil
• 500 g ground beef
• Salt
• Pepper
• 500 g peeled tomatoes (canned)
• 2 tbsp Tomato paste
• 1 tsp broth
• 0.5 tsp dried thyme
• 0.5 tsp Dried oregano
• 0.5 tsp dried marjoram
• 3 tbsp butter
• 2 tbsp wheat flour Type 1050
• 750 ml milk (1.5% fat)
• 50 g Parmesan
• a pinch nutmeg
• 200 g whole-grain lasagna sheets
• 300 g frozen peas
• 100 g Gouda

Instructions

1. 1.

   Peel and finely dice the onions and garlic. Heat oil in a large pan. Add the ground beef and brown it until crumbly. Add the onion and garlic, cook briefly, then season with salt and pepper.

2. 2.

   Stir in the canned tomatoes with their liquid, tomato paste, and broth. Use a spoon to slightly crush the tomatoes. Season the sauce with herbs. Simmer on medium heat in an open pot until thickened, tasting again before serving.

3. 3.

   For the béchamel, melt butter in a saucepan and whisk in flour. Cook until golden yellow, then gradually stir in milk with a whisk, simmering for 5 minutes over low heat while stirring. The sauce should be creamy but not too thick; add more milk if needed. Grate Parmesan and fold it into the sauce, seasoning with salt, pepper, and nutmeg.

4. 4.

   Pour about half of the béchamel into a baking dish. Layer lasagna sheets on top, then cover with a layer of beef sauce. Drizzle another layer of béchamel, spread peas, and top with more lasagna sheets. Repeat this layering process until all ingredients are used, finishing with a final layer of sauce.

5. 5.

   Grate Gouda and sprinkle it over the top of the lasagna. Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 45–50 minutes.