Bechamel – Lasagne with Minced Meat and Kidney Beans, Hot
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 2 cloves garlic)
- 1 red pepper
- 1 bell pepper (s), yellow
- 1 can kidney beans (425g) or chili beans
- 2 tablespoons oil
- 400 g minced beef
- 1 teaspoon chili powder
- 1 can tomato (s), chunky
- salt and pepper
- Butter or oil for the mold
- 1 packet bechamel sauce
- Lasagne plate (s)
- Oregano, dried
- possibly cheese, grated
Print Recipe
Pin Recipe Instructions
- Cut the onions and garlic into fine cubes. Halve and core the peppers and cut into fine cubes. Wash, quarter and core the peppers and cut into 1 cm cubes. Rinse the beans in a colander and drain.
- Heat the oil in a saucepan, sauté the onions and garlic for 3 minutes, add the meat and fry until light brown. Add the peppers, paprika and chili powder and fry briefly.
- Add tomatoes and beans with 100 ml of water to the saucepan. Bring to the boil and cook over medium heat for 20 minutes. Then season with salt, pepper and dried oregano.
- Lightly grease a baking dish (25 x 15 cm). Spread a quarter of the béchamel sauce on the base and place a few sheets of lasagne on top. Put a third of the mince sauce on top. Layer the rest of the béchamel sauce, lasagne plates and mince sauce in the same way. Cover the top layer of lasagne sheets with a little bechamel sauce. If you want, you can of course also sprinkle cheese on top.
- Bake in the preheated oven at 190 degrees (top / bottom heat) on the middle rack for 25 minutes until golden yellow.
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