Beef and Broccoli Lasagne

Total time: 60 minutes
    This is a hearty lasagne with a vegetable Béchamel sauce, filled with carrots, onions, mushrooms and broccoli and layered with fresh mozzarella cheese.

 Ingredients:

• The vegetables:
• 2 carrots
• 1/2 head broccoli, about 4oz (120gr)
• 1 onion
• 6oz (180gr) mushrooms, trimmed
• 1 tbs butter
• 1 tbs olive oil
• 2 tbs flour
• 1 1/4 cups (10oz, 300ml) milk
• The beef:
• 2 cloves garlic
• 12oz (360gr) ground beef (mince)
• 2 cups (15oz, 450gr) whole tomatoes
• 1 cup (8oz, 240ml) tomato sauce
• 1 tbs paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tbs olive oil
• The rest:
• 8oz (240gr) package fresh mozzarella (4oz, 125gr net weight)
• 1/4 cup (1oz, 30gr) shredded cheese
• 1/2 cup (2oz, 60gr) shredded Parmesan
• 12 - 16 sheets 'no-cook' lasagna noodles

 Instructions:

• The vegetables: 
• Roughly chop the broccoli. 
• Peel and chop the carrot and onion. 
• Trim and chop the mushrooms. 
• Heat butter and oil in a large skillet.  Add vegetables and sauté until tender, 12 - 15 minutes.
• Add flour and stir well. 
• Slowly add milk, stirring constantly as it thickens, until it is all added. 
• Continue stirring until it just starts to simmer.  Remove from heat. 
• The tomato sauce:
• Mince garlic. 
• Heat oil a large nonstick skillet.  Add garlic and sauté briefly. 
• Add beef and brown well, breaking it up. 
• Open tomatoes and roughly chop, reserving juices.
• Add tomatoes, juices, sauce, paste and herbs to beef. 
• Bring to a simmer and let cook, uncovered 5 minutes.
• The rest: 
• Slice the mozzarella as thinly as possible. 
• Shred the cheeses.
• To assemble: 
• In a 10" (25cm) square (or 11 x 9) baking dish, or so... make the following layers:
• 1/3 of the meat / tomato sauce
• 3 - 4 noodles,  breaking as needed to get good coverage 
• 1/2 of the vegetable / Béchamel sauce
• 1/2 of the mozzarella
• 3  - 4 noodles, breaking as needed
• 1/3 of the meat / tomato sauce
• 3 - 4 noodles, breaking as needed
• 1/2 of the vegetable / Béchamel sauce
• 1/2 of the mozzarella
• 3 - 4 noodles, breaking as needed
• 1/3 of the meat / tomato sauce
• 1/4 cup shredded cheese
• Cover and bake 425F (215C) for 25 minutes, or until noodles are done.  Test in center with a sharp knife. 
• Uncover, sprinkle with Parmesan and bake 5 minutes longer to brown cheese. 
• Remove and let rest for 5 minutes.  Cut into squares (or oblongs) and serve.