Colorful Pepper Lasagna with Ground Beef
A hearty lasagna loaded with sweet peppers, carrots, and seasoned ground beef, topped with melted mozzarella. Perfect for a cozy family dinner.
- Prep30 min
- Cook30 min
- Total1h
- DifficultyEasy
- Servings4
This lasagna is a colorful twist on the classic, featuring a rich vegetable-packed meat sauce. The peppers and carrots are cooked until soft, then blended into the sauce for extra flavor and nutrition.
It's a simple, one-dish meal that comes together quickly, perfect for busy weeknights. Serve it with a fresh salad or some crusty bread for a complete and satisfying dinner.
Ingredients
Servings
Converted amounts are rounded.
Method
- Peel and chop the bell peppers and carrots into small pieces. Steam or boil them in a little water until tender. Meanwhile, finely chop the onion and garlic. Preheat the oven to 350°F (convection).
- In a large skillet, brown the ground beef until crumbly. Add the chopped onion and garlic, and cook until fragrant.
- Puree the cooked vegetables and add them to the skillet along with the water, cream, and all the seasonings (salt, paprika, pepper, Italian herbs, frozen herbs, and agave syrup). Stir well and let the sauce simmer for a few minutes. Adjust seasoning to taste.
- Spread a thin layer of the sauce on the bottom of a baking dish. Top with a layer of lasagna noodles. Repeat, alternating sauce and noodles, ending with a final layer of sauce on top.
- Sprinkle the grated mozzarella evenly over the top. Bake in the preheated oven for 25-30 minutes, until the top is golden and bubbly.
- Let the lasagna rest for 5 minutes before slicing. Serve warm, with a side salad or baguette if desired.
💡 Tips
- For a spicier kick, add a pinch of chili flakes to the sauce.
- If you don't have frozen mixed herbs, use 1 teaspoon of dried Italian herbs instead.
- Let the lasagna rest after baking to make slicing easier.
Inspired by a recipe from Kitchen Stories