Ingredients (4 Servings)

  • 400 g beef mince
  • sheets lasagna
  • 1 chopped onion
  • 1 bunch of basil
  • 1 tablespoon olive oil
  • 150 g green asparagus (about 7 stalks)
  • 150 g fresh mushrooms (1/2 package)
  • For the sauce:
  • 500 ml low fat milk(1,5 % fat)
  • 30 g margarine
  • 50 g flour
  • Pepper and nutmeg

Nutritional values (per serving)

Calories866 kcal
Fat29 g
Sodium165.0 mg
Carbohydrates105 g
Protein46 g
Phosphorus587 mg
Potassium1150 mg
Liquid288 ml


Start by cooking the sheets of lasagna in a large pot with plenty of boiling water and a tablespoon of olive oil. When they are cooked, remove them to a dish without overlapping too much, so they do not stick together. Set aside. Blanch the asparagus in boiling water for 5 minutes, then cut them into pieces and set aside. In a nonstick skillet, sauté onion until golden and add the meat and sliced ​​mushrooms. After 5 minutes, add the asparagus. Maintain medium heat until the meat is cooked. Preheat oven to 180 ºC. Sauce: Melt the butter in a saucepan, add the flour and stir continuously. Add the milk gradually, stirring constantly with a whisk to avoid the formation of lumps. Season with pepper and nutmeg and let the sauce thicken a bit. When the sauce is ready, prepare the lasagna. Spread a little sauce on the bottom of the pan that will go into the oven, arrange 3 lasagna sheets and cover with the meat and onion mixture. Cover with sauce and chopped basil. Repeat to make another layer. Cover the second layer with more sheets of lasagna and add the remaining sauce. Bake for 20 to 30 minutes and remove when it is bubbling and golden on top.

Nutrition Tips

To reduce the potassium level of this dish, you can exchange the fresh mushrooms for canned ones (discarding the water in the can).