8 Serves
75 Mins
Finely dice the onion, carrots, and celery. Heat olive oil in a large pot over medium heat and sauté the vegetables until softened.
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ItalianVitamin E
1 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
242 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
292 mg / 1,250 mgPotassium
402 mg / 4,700 mgSodium
1704 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
8 g / 20 gCholesterol
57 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Add the ground beef to the pot and brown thoroughly. Stir in the tomato paste and cook for two minutes before adding milk and simmering until reduced.
Boil the lasagna noodles in a large pot of salted water until al dente, then drain.
Assemble the lasagna in a baking dish by layering the meat sauce, noodles, and cheese. Season each layer with salt and pepper.
Bake in a preheated oven until the cheese is melted and the edges are bubbling.
36
g145
g37
g
Italian
Italian