Lasagne
Ingredients
1 Tbsp vegetable oil
400g beef mince
2 onions, peeled and diced
2 cloves garlic, crushed (optional)
3 cups chopped fresh seasonal vegetables, e.g. carrots, celery, kumara, pumpkin, parsnips, courgettes, mushrooms, capsicums, tomatoes
500g good pasta sauce
½ cup skim milk powder
¼ cup plain flour
2 cups boiling water
1 cup grated tasty cheese
4 sheets fresh instant lasagne or 125g dried instant lasagne
2 bunches spinach (250g), roughly chopped and cooked briefly, just enough to wilt
Description
Everybody loves lasagne! This full-flavoured version has lots of vegetables in it so it’s a balanced and filling meal on its own. The vegetables are well hidden so that even picky vegetable eaters will love it.
Method
Meat Sauce:
Warm the oil in a heavy based pan that has a fitting lid.
Brown mince, add onions, garlic and chopped vegetables.
Cook for 5 minutes or until onions and vegetables are beginning to brown.
Add pasta sauce, cover and simmer, stirring occasionally. Add a little extra water if necessary.
Cook for 15 minutes or until vegetables are tender.
White Sauce:
Place milk powder, flour and freshly boiled water in a heatproof bowl and beat well until smooth and creamy. It will thicken on standing.
Add ¾ cup cheese, reserving some for the top.
Preheat oven to 200°C.
Lightly oil a deep sided ovenproof dish.
Starting with the lasagne sheeting, generously layer meat sauce, spinach, pasta sheeting and white sauce.
Finish with the remaining cheese over a white sauce layer.
Bake in preheated oven for 20-30 minutes or until golden brown on top.
Vegetarian Version:
Omit mince, increase vegetables by 3 cups, add 1 x 400 g can chopped tomatoes.
Categories
Savoury Baked Dishes
Lunch
Pasta/Risotto
Beef
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