MEAT AND VEGETABLE LASAGNA 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 VEGETABLE LASAGNA RECIPE | EAT SMARTER USA

Meat and Vegetable Lasagna recipe | Eat Smarter USA image

The Meat and Vegetable Lasagna recipe out of our category Lasagne! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 1 hours 55 minutes

Yield 4

Number Of Ingredients 22

Ingredients

1 onion
2 garlic
14 ounces mixed Ground meat
1 tablespoon olive oil
1 tablespoon Tomato paste
14 ounces canned tomatoes (puree)
2 ounces black Olives (pitted)
2 ounces green Olives (pitted)
4 ounces Peas (frozen)
1 tablespoon freshly chopped oregano
salt
peppers
4 zucchini
olive oil (for the baking dish)
3 tablespoons Pine nuts
2 garlic
2 handfuls Basil
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon cornstarch
8 ounces milk
salt

Steps:

For the lasagna, peel the onion and garlic and finely chop. Fry the meat in hot oil until crumbly. Add the onion and garlic and sauté briefly. Stir in the tomato paste and add the tomato puree. Simmer for about 30 minutes.
Chop the two varieties of olives finely. Add to the tomato sauce together with the peas. Season with oregano, salt and pepper.
For the sauce, toast the pine nuts until golden brown in a dry frying pan, then let cool. Puree the nuts, peeled garlic and basil in a blender. Add the lemon juice and the oil and mix until creamy.
Stir the starch with a little cold milk until smooth. Bring the remaining milk to a boil, then stir in the starch. Cook until thickened and creamy, then remove from the heat and stir in the pesto.
Preheat the oven to 400°F.
Rinse the zucchini and cut lengthwise into 1/2 inch thick slices. Coat a large baking dish with a little oil and line with the zucchini slices. Top with about half of the meat sauce and drizzle with a little pesto sauce. Layer the remaining zucchini and cover with the remaining Bolognese. Place in the oven and bake for about 35 minutes. After about 20 minutes spread the rest of the pesto sauce on top and bake until bubbly and cooked through.
Garnish with pine nuts and basil and serve hot.

Nutrition Facts : Calories 433 kcal, FatContent 23 g, SaturatedFatContent 4.6 g, ProteinContent 35 g, CarbohydrateContent 20 g, SugarContent 0 g, CholesterolContent 60 mg

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