LASAGNA WITH MEAT AND VEGGIES RECIPES

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• Dice the Carrot (3/4 cup).
• Dice the Celery (3/4 cup).
• Dice the Radish (3/4 cup).
• Mince the Garlic (4 clove).
• Chop the Kale (3 cup).
• Cook the Ground Beef (1 pound) in a large skillet over medium high heat until partially done, then add the minced garlic, carrot, radish, and celery. Cook for 5-10 minutes.
• Add kale and wilt down for about 5 minutes. Add Salt (to taste), Ground Black Pepper (to taste), and Ground Nutmeg (1 pinch). Taste and adjust seasoning. Remove from heat and cover to keep warm.
• Mix together Cottage Cheese (16 ounce), Greek Yogurt (1/2 cup), Mozzarella Cheese (1 1/2 cup), reserving the rest for later, Parmesan Cheese (1/2 cup) salt (to taste) and pepper (to taste) for the cheese filling.
• Combine the Dried Oregano (1 teaspoon), Dried Thyme (1 teaspoon), Dried Parsley (1 teaspoon), Dried Basil (1 teaspoon) and Dried Rosemary (1/2 teaspoon) together in a mortar and pestle, them crush them together into a fine mix.
• Combine the Tomato Sauce (5 cup), crushed herbs and Balsamic Vinegar (1 tablespoon) together and season with salt (to taste) and pepper (to taste) to make the tomato sauce.
• Grease two 8x8 inch pans or one 9x13 inch pan. Spoon a bit of sauce into the bottom of the pan and top with two pasta sheets from the No-Boil Lasagna Noodles (9 ounce) box.
• Top pasta with meat and vegetable filling, then with cheese mixture, and more sauce. Repeat three more times, topping the last set of noodles with lots of sauce and the Mozzarella Cheese (1 cup).
• Bake covered for 30 minutes, then uncovered for 30-40 minutes more.
• Let stand 10 minutes before serving.
• Enjoy!

Steps:

• Preheat oven to 180 degrees C (350 degrees F).
• Heat oil, saute onion and garlic for 2 minutes.
• Remove approx half to a saucepan, heat and add mushrooms, canned tomatoes, zucchini, 1 tablespoon of the tomato paste, carrot, pepper and basil.
• Stir over a low heat for 20 minutes until sauce thickens.
• Meanwhile, add minced beef to the remaining onion and garlic and stir till pink colour is gone.
• Add fresh tomatoes, remaining tomato paste and stock and simmer 10 mins or until cheese sauce completed.
• Melt butter in a saucepan, remove from heat.
• Add flour, stir with a wooden spoon.
• Replace on low heat and heat for 30 seconds, stirring continuously.
• Remove from heat and add milk gradually, stirring vigourously, until smooth.
• Replace on heat and stir till boiling.
• Reduce heat and stir 1 minute.
• Add mustard, stir well, remove from heat and add 1/2 cup grated cheese. Put lid on saucepan.
• Place a layer of vegetable sauce on bottom of a large lasagne pan.
• Cover sauce with lasagne noodles, then spinach, then meat sauce, then noodles again.
• Continue with layers until used up. Final layer should be lasagne.
• Cover with cheese sauce and sprinkle with remaining grated cheese.
• Bake for 30 mins until cheese is melted and golden brown.