MEAT VEGETABLE LASAGNA RECIPES

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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

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

VEGETABLE LASAGNA WITH WHITE SAUCE RECIPE - FOOD.COM



Vegetable Lasagna With White Sauce Recipe - Food.com image

I am posting this recipe, by request. It is a very nice non-tomato sauce vegetarian lasagna. Not gluten-free!

Total Time 1 hours 30 minutes

Prep Time 45 minutes

Cook Time 45 minutes

Yield 8 serving(s)

Number Of Ingredients 14

2 small zucchini (about 8 oz. each)
1/2 bunch broccoli
1 bunch spinach leaves (firmly packed)
2 tablespoons butter (or margarine)
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt (divided)
15 ounces ricotta cheese (can be part skim)
2 eggs
12 lasagna noodles (about)
3 tablespoons butter (or margarine)
1/4 cup flour
2 1/2 cups milk
1/4 cup parmesan cheese
8 ounces mozzarella cheese (slices)

Steps:

  • Dice zucchini. Coarsely chop broccoli and spinach.
  • In a nonstick 12 -inch skillet over medium heat, melt butter (or margarine), cook zucchini, broccoli, oregano, and 1/4 teaspoon of salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Add Spinach and toss until wilted. remove skillet from heat.
  • In medium bowl, with fork, mix ricotta and eggs; set aside.
  • Prepare lasagna noodles as label directs. Drain.
  • Meanwhile, preheat oven to 350 degrees F.
  • In 2-quart saucepan over medium heat, melt 3 tablespoons margarine (or butter). Stir in flour and 1/4 teaspoon salt until smooth. Gradually stir in milk; cook, stirring constantly until sauce comes to a boil and thickens. Remove saucepan from heat; stir in Parmesan cheese.
  • In13-by-9-inch glass baking dish, layer half of the prepared lasagna noodles, half of the ricotta mixture, half of the vegetable mixture, and half of the mozzarella. Top with half of the sauce, then with the remaining noodles, ricotta, and vegetable mixture. Spoon remaining sauce over vegetable layer; arrange remaining mozzarella on top.
  • Bake lasagna 40 to 45 minutes until hot and bubbly. Let lasagna stand 10 minutes for easier serving.

Nutrition Facts : Calories 494.4, FatContent 26.6, SaturatedFatContent 15.7, CholesterolContent 129.7, SodiumContent 586.8, CarbohydrateContent 39.6, FiberContent 3.5, SugarContent 3, ProteinContent 25.4

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