Beef And Leek Lasagna

• 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

1. Preheat the oven to 400u0b0F. 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.
2. 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.
3. 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.

oil, ground beef, tomato, onion, garlic, carrots, oregano, sugar, tomatoes, vegetable stock, butter, allpurpose, lowfat milk, nutmeg, leeks, noodles, parmesan cheese, fresh oregano

Taken from recipes-plus.com/api/v2.0/recipes/17863 (may not work)