Lasagna with Two Fillings

Ingredients

• 100 g frozen peas
• 1 Carrot
• 4 onions
• 3 Garlic cloves
• 2 tbsp Vegetable oil
• 500 g mixed ground meat
• 50 g sun-dried tomatoes (in oil)
• 400 g peeled tomatoes
• 1 tbsp chopped rosemary
• 150 ml beef broth
• Salt
• ground pepper
• 2 tbsp balsamic vinegar
• sugar
• 2 Zucchini
• 1 eggplant
• 400 g tomato sauce
• 2.5 tbsp butter
• 2.5 tbsp flour
• 500 ml milk
• nutmeg
• butter (for the pan)
• 800 g lasagna sheets (no pre-cooking needed)
• 300 g ricotta
• 100 g freshly grated Parmesan
• 500 g mozzarella
• 60 g pine nuts
• 1 bunch arugula

Instructions

1. 1.

   Let the peas thaw. Peel and dice the carrot into small cubes. Peel and finely dice the onions and garlic. Sauté with 2 tbsp oil in a large pot until translucent, reserving 3 tbsp for the vegetable lasagna. Add the ground meat to the onions and brown it crumby. Stir in the vegetables. Dice the sun-dried tomatoes and add them with the canned tomatoes, rosemary, broth, salt, pepper, balsamic vinegar, and a pinch of sugar. Simmer for about 30 minutes.

2. 2.

   Preheat the oven to 200°C (400°F) with upper and lower heat.

3. 3.

   Meanwhile, wash, trim, and slice the zucchini, eggplant, and tomatoes for the vegetable lasagna. Lightly salt the eggplant slices and let them sit for 10 minutes, then rinse and pat dry. Sauté the zucchini and eggplant in hot oil, seasoning all vegetable slices with salt and pepper.