Ground beef: 1 kg
Stir-fry vegetable mix: 500 g (1 bag)
Tomato purée: ½ can
Cooking cream: 1 litre
Grated cheese: garnish
Lasagna sheets: 2 packs
Provençal herbs: 3 tablespoons
Garlic purée: 1 tablespoon
Stock: 1 litre
Step 1: Cook the minced beef in a pan until fully browned. Add the mixed vegetables, garlic purée, and Provençal herbs. Season with salt and pepper. Sauté over medium heat for 4–5 minutes.
Step 2: Add the tomato purée and cook for 3–4 minutes. Then add water (or stock, optionally with bouillon powder) until a nice sauce consistency is reached (approximately 1–1.5 litres). Let the sauce simmer for at least 10 minutes. If needed, thicken the sauce with cornstarch or starch.
Step 3: Assemble the lasagna. Start with a layer of sauce at the bottom of the baking dish, then add lasagna sheets. Repeat to create at least 3 layers of sauce and pasta sheets.
Step 4: Prepare the cheese sauce. Bring 1 litre of cooking cream to a boil and season with salt and pepper. Once boiling, reduce the heat and gradually add the grated cheese until a smooth sauce forms. Add 1 teaspoon of Provençal herbs.
Step 5: Spread the cheese sauce over the lasagna.
Step 6: Sprinkle extra cheese on top and bake the lasagna in the oven for 40–45 minutes at 160°C.
Step 7: Plate the dish and serve the lasagna with a side of fresh arugula salad.
