MEAT AND VEGGIE 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

WORLD'S BEST (NOW VEGETARIAN!) LASAGNA | ALLRECIPES

World's Best (Now Vegetarian!) Lasagna | Allrecipes image

The most popular lasagna recipe on Allrecipes.com is now meatless! We guarantee that meat eaters won't be able to tell the difference! This Allrecipes Magazine recipe is based on John Chandler's World's Best Lasagna.

Provided by Juliana Hale

Categories World Cuisine European Italian

Total Time 3 hours 15 minutes

Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Yield 1 lasagna

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
½ cup minced onion
2 cloves garlic, crushed
8 ounces plant-based hot Italian-style sausage (such as Beyond Meat®), chopped
6 ounces cooked and crumbled ground meat substitute (such as BOCA)
1 (15 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
¼ cup water
3 tablespoons chopped fresh parsley, divided
1 tablespoon white sugar
¾ teaspoon dried basil
1 teaspoon salt, divided
½ teaspoon Italian seasoning
¼ teaspoon fennel seeds
? teaspoon ground black pepper
12 lasagna noodles
1 egg, lightly beaten
1 (15 ounce) container ricotta cheese
12 ounces mozzarella cheese, sliced
6 ounces grated Parmesan cheese
cooking spray

Steps:

Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook, stirring, until tender, 3 to 5 minutes. Stir in plant-based sausage, meat substitute crumbles, crushed tomatoes, tomato sauce, tomato paste, water, 1 tablespoon parsley, sugar, basil, 1/2 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Bring to a boil; reduce heat and simmer, covered, stirring occasionally, until thickened, about 1 1/2 hours.
Bring a large pot of lightly salted water to a boil. Add lasagna noodles; cook 8 to 10 minutes. Drain and rinse noodles with cold water.
Preheat the oven to 375 degrees F (190 degrees C).
Meanwhile, stir together egg, ricotta, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl.
To assemble lasagna, spread 1/3 of the sauce in a 9x13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella slices. Spoon 1/3 of the sauce over mozzarella and sprinkle with 1/4 cup Parmesan. Repeat layers and top with remaining mozzarella and Parmesan.
Bake, covered with cooking spray-coated foil, for 25 minutes. Remove foil and bake until hot and bubbly, about 25 minutes more. Cool for 15 minutes before slicing into 12 equal servings.

Nutrition Facts : Calories 365.8 calories, CarbohydrateContent 33.1 g, CholesterolContent 57.1 mg, FatContent 14.8 g, FiberContent 3.5 g, ProteinContent 26.8 g, SaturatedFatContent 8 g, SodiumContent 1025.5 mg, SugarContent 5.7 g

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