MEAT AND VEG LASAGNA RECIPE RECIPES

BEEF AND VEGETABLE LASAGNE RECIPE - FOOD.COM

Beef and Vegetable Lasagne Recipe - Food.com image

Combination of two recipes from "Cookery the Australian Way". Makes a big lasagne or 2 small ones. Recipe freezes well for --1 month when cooked; can be stored longer if final lasagne layer and cheese sauce are not added. This can be easily translated to a vegetarian lasagne by leaving out the meat sauce (will only need --150g lasagne and half of cheese sauce), or by substituting a bean or lentil based mix.

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 10 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons oil
2 onions, chopped
2 garlic cloves, minced
250 g minced beef
2 tomatoes, chopped
1/2 cup meat stock
2 tablespoons tomato paste
200 g mushrooms, sliced
1 (400 g) can tomatoes, diced
1 zucchini, grated
1 carrot, grated
1 tablespoon fresh basil or 1 teaspoon dried basil
1 (250 g) packet frozen spinach, thawed
300 g lasagna noodles, instant or cooked
salt and pepper, to taste
2 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 teaspoon grainy mustard
1 cup cheese, grated

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.

Nutrition Facts : Calories 334.7, FatContent 14.7, SaturatedFatContent 6.3, CholesterolContent 37.2, SodiumContent 366.8, CarbohydrateContent 36, FiberContent 3.9, SugarContent 5.1, ProteinContent 15.8

MEAT AND VEG LASAGNA | JUST A PINCH RECIPES

Meat and Veg Lasagna | Just A Pinch Recipes image

I came up with this recipe when I was in college. I had gone to a funeral for my uncle and at the reception afterward my Italian aunt and her sisters had made lasagna with layers of zucchini and tomato in it. I had never had a lasagna like that. I had never had lasagna that had veggies in it, period. It was SO good. I started thinking...I wonder what other veggies I could include in a lasagna. So, I came up with this. Beware, this recipe makes enough for 3-4, large and deep dish lasagnas, depending on size of pans. I got a little carried away, but never adjusted the recipe because when I would make it I would give the extras away to family or friends. I rarely made it because it's so much work and makes so much, but when I did if the word got out to someone I hadn't taken some to, I was in big trouble! LOL This is by far the most flavorful, and depending how you put it together, beautiful dishes I have ever had and made in my life. I had a friend who made a lot of money in the technology boom of the 90's, and he loved it so much he offered to pay my way through culinary school after eating it. I would say that speaks for itself! LOL Anyway, if you don't want to cook for an army you'll have to adjust this down, or make the sauce and freeze it for future lasagnas, which is what I would do, then the major work is already done. I hope you will try it. It is VERY tasty! Enjoy! Notes: Sometimes I layer in some of the veggies (sliced tomatoes, zucchini and yellow squash, and mushrooms) for a more stunning presentation. If you do this, slice them thinly so they get cooked during the baking stage. If you prefer to hide the veggies from your family, go ahead and cook them in the sauce. LOL You could also leave the meat out of this and adjust it to be vegetarian. It would be delicious that way as well! Photos borrowed from the internet.

Provided by Christine Whisenhunt @cwhisenhunt

Categories Beef

Number Of Ingredients 26

Ingredients

- for sauce:
8 small cans tomato sauce
1 large can tomato paste
- water, as per tomato paste can
10 - tomatoes, chopped, (or 3 cans stewed tomatoes)
- the following seasonings to taste:
- garlic powder (or minced garlic)
- italian seasoning
- celery salt
- salt and pepper
- for veggie mixture:
2 bunch(es) broccoli (tops only), finely chopped
1 - head cauliflower (top only), chopped finely
1/2 package(s) carrots, chopped finely
1 pound(s) mushrooms, chopped or sliced
3 - zucchini or yellow squash, or combo of, chopped
1 large yellow onion, chopped
- meat:
2 pound(s) hamburger, browned
- cheeses:
2 pound(s) cheddar, shredded
1 large ball of mozzarella, shredded
1 large container of cottage cheese
1 large container of ricotta cheese
2 large packages lasagna noodles
- olive oil

Steps:

Get a stock pot, 2 large skillets, and another large pot for noodles. Put sauce ingredients in the stock pot and heat over medium heat. Once heated thru, reduce heat to simmer and allow to continue to cook.
In one frying pan, brown the hamburger. In the other frying pan, saute veggie mixture in a small amount of olive oil until tender. Drain the hamburger. Add the hamburger and veggie mixture to stock pot. Continue to simmer. The longer it simmers, the better it is.
In large pot, boil water for noodles. Cook and drain noodles.
If you are making all the pans at once, make yourself an assembly line. Put a small amount of sauce in the bottom of each pan to prevent sticking. Put a layer of noodles, then a layer of sauce, then a layer of each cheese (drop ricotta and cottage cheese by small spoonfuls every couple of inches); repeat until pan is full. You should get 3-4 layers per pan. Top last layer with grated cheeses only.
Bake at 350 degrees until heated though, cheeses melt, and top browns.

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I came up with this recipe when I was in college. I had gone to a funeral for my uncle and at the reception afterward my Italian aunt and her sisters had made lasagna with layers of zucchini and tomato in it. I had never had a lasagna like that. I had never had lasagna that had veggies in it, period. It was SO good. I started thinking...I wonder what other veggies I could include in a lasagna. So, I came up with this. Beware, this recipe makes enough for 3-4, large and deep dish lasagnas, depending on size of pans. I got a little carried away, but never adjusted the recipe because when I would make it I would give the extras away to family or friends. I rarely made it because it's so much work and makes so much, but when I did if the word got out to someone I hadn't taken some to, I was in big trouble! LOL This is by far the most flavorful, and depending how you put it together, beautiful dishes I have ever had and made in my life. I had a friend who made a lot of money in the technology boom of the 90's, and he loved it so much he offered to pay my way through culinary school after eating it. I would say that speaks for itself! LOL Anyway, if you don't want to cook for an army you'll have to adjust this down, or make the sauce and freeze it for future lasagnas, which is what I would do, then the major work is already done. I hope you will try it. It is VERY tasty! Enjoy! Notes: Sometimes I layer in some of the veggies (sliced tomatoes, zucchini and yellow squash, and mushrooms) for a more stunning presentation. If you do this, slice them thinly so they get cooked during the baking stage. If you prefer to hide the veggies from your family, go ahead and cook them in the sauce. LOL You could also leave the meat out of this and adjust it to be vegetarian. It would be delicious that way as well! **Photos borrowed from the internet.**
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