Veggie And Beef Lasagna

• 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

1. Preheat the oven to 400u0b0F. 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.
2. 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.
3. 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.
4. 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.

ground beef, clove garlic, onions, tomatoes, sugar, savoy cabbage, carrots, olive oil, flour, vegetable stock, light cream cheese, ground nutmeg, lasagna noodles, cheddar cheese, tomatoes, fresh thyme

Taken from recipes-plus.com/api/v2.0/recipes/19105 (may not work)