Vegetable Ground Meat Lasagna

Ingredients

• 1 onion
• 4 Garlic cloves
• 4 tbsp olive oil
• 400 g ground beef
• 15 g tomato paste (1 tbsp)
• 400 g canned diced tomatoes
• 50 g pitted black olives
• 50 g pitted green olives
• 2 sprigs oregano
• 40 g pine nuts
• 40 g basil (2 bunches)
• 2 tbsp lemon juice
• 5 g cornstarch (1 tsp)
• 200 ml milk (1.5% fat)
• 80 g peas (frozen)
• Salt
• Pepper
• 4 zucchini

Instructions

1. 1.

   Peel and finely dice the onion and 2 garlic cloves. Heat 1 tbsp olive oil in a pan and brown the ground beef on high heat until crumbly.

2. 2.

   Add the onion and garlic and sauté briefly. Stir in tomato paste, then add tomatoes. Simmer over low heat for about 30 minutes.

3. 3.

   Meanwhile, finely chop the olives. Wash oregano, shake dry, and chop as well.

4. 4.

   Toast pine nuts in a pan without oil over medium heat until golden brown; set aside 1 tsp. Peel remaining garlic. Wash basil, shake dry, and set aside some leaves.

5. 5.

   For pesto, blend pine nuts, garlic, and basil in a blender until fine. Mix in lemon juice and 2 tbsp olive oil.

6. 6.

   Whisk cornstarch with a little milk to smooth. Bring the rest of the milk to a boil in a pot and stir in the starch mixture. Simmer for about 5 minutes over low heat until creamy; remove from heat and mix with pesto.

7. 7.

   Add olives and peas to the Bolognese sauce. Season with oregano, salt, and pepper.

8. 8.

   Wash zucchini and slice lengthwise into ~1 cm thick strips. Grease a large baking dish with remaining oil and layer half of the zucchini slices. Spread half of the Bolognese sauce over them, then drizzle some pesto. Add the remaining zucchini slices on top and cover with the rest of the Bolognese.

9. 9.

   Bake the lasagna in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20 minutes. Brush with remaining pesto and bake another 15 minutes.

10. 10.

    Sprinkle the finished lasagna with leftover pine nuts and basil leaves before serving.