Grilled bell pepper with creamy goat's cheese salad sauce

Name: grilled bell pepper with creamy goat's cheese salad sauce
Cook time: 25 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 2 onion; 250 g Chestnut mushroom; 465 g roasted yellow peppers in a pot; 7,5 g fresh sage; 50 g unsalted butter; 300 g lean ground beef; 200 g Spinach; 40 g flour; 400 ml semi skimmed milk; 150 g goat cheese

Low-carb lasagne with onion, chestnut mushrooms, roasted peppers, sage, lean minced beef and spinach.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm, greased)

Directions

Preheat the oven to 180 ºC.
Chop the onion. Clean the mushrooms and cut into slices. Drain the pepper. Cut the sage leaves fine.
Heat the butter in a large frying pan and fry the onion with the minced meat for 3 minutes on medium heat.
Add the mushrooms and cook for 4 minutes. Take everything with a slotted spoon from the pan.
Add the spinach in parts to the pan and let it shrink. Season with pepper and salt.
Put in a colander, drain well and press out with as much water as possible.
Heat the rest of the butter in a saucepan, add the flour and cook on low heat while stirring until the flower starts to light (roux). This takes approx. 5 min.
Add the milk while stirring, bring to the boil and simmer for 5 minutes on low heat. Remove the pan from the heat.
Stir in the goat cheese and chopped sage through the sauce and season with salt and pepper.
Divide half of the minced meat mixture, half of the roasted peppers, half of the spinach and half of the goat cheese sauce over the oven dish.
Repeat and fry the lasagne in approx. 35 min. Until done.