Homemade zucchini lasagne

1.0 lb Veal, cubed for stew (leg and shoulder), separable lean only, raw
2.0 cup, sliced Zucchini
2.0 cup, pieces or slices Mushrooms, fresh
1.0 cup Great Value Diced Tomatoes (in Tomato juice)
1.0 cup, chopped Onions, raw
1.0 cup Cauliflower, raw
2.0 oz Pasta, Lasagna Noodles
1.0 tbsp flour
30.0 Grams Butter, salted
2.0 cup Milk, 1%
1.5 tsp Paprika
1.0 1tsp Olive Oil
1.0 tsp Turmeric, ground
3.0 clove Garlic
1 cup cheese (mozzarella, tasty, parmesan or whatever you want)

Over medium heat, fry the onion and garlic in the olive oil. After a couple of minutes, add the beef and mushrooms. Add the diced tomato before the beef has cooked through. Let simmer for a while until the sauce thickens. In the meantime, make the bechamel sauce by stirring the flour through the melted butter over medium heat. Cook for one minute then gradually add the milk, stirring constantly. Let the mix come to the boil and cook until it becomes thicker. Put aside with a lid on to minimize skinning. Assemble the lasagne however you wish. I put zucchini slices at the bottom, a bit of bechamel on top and then one pasta sheet. Then I add the beef mix. I stick slices or chunks of cauliflower into the beef on on top of it and top off with the second pasta sheet. You can put some bechamel under the pasta sheet or just add the rest to the top if you want. Top off with cheese.

Serving Size: Makes enough for 6 decent serves or 8-10 small serves

Number of Servings: 1.0

Recipe submitted by SparkPeople user POLAR153.