481 kcal
60 min.
Recipe for Bechamel bake with meat and courgette
0 reviews
NaN g
481 kcal
1 kcal
480.6
42.9g
21.8g
29.2g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- Minced meat, lean2× portion (200 g)
- Tomato puree0.5× package (200 g)
- Semi-skimmed milk0.75× cup (165 ml)
- Courgette4× slice (120 g)
- Onion5× slice (50 g)
- Butter3× tablespoon (36 g)
- Tomato concentrate2.5× teaspoon (25 g)
- Wheat flour, white, plain1× teaspoon (8 g)
- Olive oil1× teaspoon (5 g)
- Garlic0.5× clove (2.5 g)
- Sugar, white0.5× teaspoon (2.5 g)
- Salt4× pinch (2 g)
- Oregano, dried, ground1× pinch (2 g)
- Nutmeg, ground1× pinch (2 g)
- Pepper, black1× pinch (1 g)
How to make Bechamel bake with meat and courgette
1. Peel and finely chop the onion and garlic, then place in a heated pan with olive oil.
2. Add the tomato concentrate, meat, salt, pepper, oregano and sugar to the glazed onion. Mix everything together.
3. When the meat turns brown, pour the tinned tomatoes over the ingredients. Stew everything on a low heat for around 20 minutes.
4. Prepare the bechamel: melt the butter in a saucepan, add the flour and fry briefly. Gradually add the milk, stirring continuously. Stir until the sauce thickens. Season with salt, pepper and nutmeg.
5. Slice the courgette and grill for a while in a pan without oil.
6. Arrange the courgette slices in a single layer on the bottom of a casserole dish. Pour over the bechamel, place the meat filling on top.
7. Roast for 15 minutes at 200C.
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