Beef And Leek Lasagna - cooking recipe

Ingredients

2 tbsp oil
1 lb ground beef
1 tbsp tomato puree
1 None onion, peeled and finely diced
2 cloves garlic, peeled and finely chopped
1/4 lbs carrots, peeled and diced
1-2 tbsp dried oregano
None pinch sugar
15 oz can chopped tomatoes
1 1/2 cups vegetable stock
2 tbsp butter
1/4 cup all-purpose flour
1 cup low-fat milk
None None freshly grated nutmeg, to taste
1 1/2 lbs leeks, cut into 2-inch pieces
9 None no-boil lasagna noodles
1/4 lb Parmesan cheese, grated
None None fresh oregano, for garnish

Preparation

Preheat the oven to 400\u00b0F. Grease a 10 x 7 inch baking dish. Heat the oil in a saucepan and fry the ground beef over high heat until crumbly. Add the tomato puree, onion, garlic, carrot and oregano and fry for 1 min. Season with salt, black pepper and a pinch of sugar. Add the chopped tomatoes and 1/2 cup stock, bring to a boil and simmer over low heat for 10 mins.
To make the bechamel sauce, melt the butter in a separate saucepan. Stir in the flour and saute for 2 mins. Gradually stir in the milk and the rest of the stock. Bring to a low boil, stirring constantly, and simmer for 8 mins. Season with salt, black pepper and nutmeg.
Blanch the leeks in boiling salted water for 2 mins. Drain and refresh with cold water. Spread 1/4 of the bechamel sauce in the baking dish, then add 3 sheets lasagna, half the leeks and half the ground beef. Repeat, then top with the remaining noodles and sauce. Sprinkle with the cheese, then bake for 40-45 mins, until golden and bubbling. Garnish with fresh oregano.