Beef and Artichoke Lasagna

Ingredients

• Lasagna Noodles1 serving (80 g)
• Ground Beef100 g
• Artichoke1/2 cup (75 g)
• Garlic1/2 clove (2 g)
• Tomato Sauce4 tablespoon (56 g)
• Onion1/4 count (38 g)
• Parmesan Cheese1 tablespoon (5 g)
• Oil1 tablespoon (10 ml)
• Basil4 count (2 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked artichoke. You can use canned artichoke.

2. 2

   Step 2

   Chop the garlic. In the meantime, heat half the oil in a pan.

3. 3

   Step 3

   Once heated, stir-fry the garlic with the beef for 8-10 minutes while stirring until obtaining a brownish color.

4. 4

   Step 4

   Add the chopped artichoke and salt and pepper to taste. Cook for 2 minutes.

5. 5

   Step 5

   At the same time, heat the remaining oil in another pan.

6. 6

   Step 6

   Chop the onion and add once heated with a pinch of salt.

7. 7

   Step 7

   Stir-fry for 5 minutes and then add the tomato sauce.

8. 8

   Step 8

   Once boiling, cook for 5 more minutes and add the basil. Add salt and pepper and set aside.

9. 9

   Step 9

   In a single baking pan, place the lasagna noodle, some stuffing and tomato sauce.

10. 10

    Step 10

    Repeat the procedure layering until there are no more noodles or stuffing left.

11. 11

    Step 11

    Sprinkle with shredded Parmesan cheese on top.

12. 12

    Step 12

    Bake in an oven or air fryer at 356 °F (180 °C) for 20 minutes.

13. 13

    Step 13

    Remove and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef and Artichoke Lasagna can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.