Veggie And Beef Lasagna - cooking recipe

Ingredients

8 oz ground beef
1 clove garlic, peeled and finely chopped
2 None medium onions, peeled and finely chopped
1 14 oz can diced tomatoes
1 tsp dried herbes de Provence
1 pinch sugar
10 oz savoy cabbage, leaves separated
10 oz large carrots, peeled
1 tsp olive oil
1 tbsp all purpose flour
1/2 cup vegetable stock
4 oz light cream cheese (1/2 cup)
1 pinch ground nutmeg
9 sheets lasagna noodles
2/3 cup light cheddar cheese, shredded
2 None tomatoes, sliced
None None fresh thyme, for garnish

Preparation

Preheat the oven to 400\u00b0F. Heat a nonstick pan and cook the ground beef, garlic, and half the onions until browned all over. Add the tomatoes, breaking up a little with a wooden spoon. Stir in the herbs and season with salt, black pepper and a pinch of sugar. Simmer for 15 mins, stirring occasionally.
Blanch the cabbage in boiling salted water for 3 mins. Drain and refresh with cold water. Blanch the carrots in boiling salted water for 7 mins. Drain and refresh with cold water. Cut into thin slices.
Heat the oil in a saucepan and saute the remaining onion until softened. Add the flour and cook for 2 mins. Add the stock and bring to the boil. Add the cream cheese and whisk until blended. Season with salt, black pepper, and a pinch of nutmeg.
In a lasagna dish, make a few layers in the following order: ground beef mixture, lasagna noodles, cream cheese mixture, cabbage leaves, and carrot slices, finishing with a layer of ground beef. Sprinkle with the cheddar cheese and lay the tomato slices on top. Bake for 45 mins. Remove from the oven and garnish with thyme.