Beef and vegetable lasagne
7
Points®
Total time: 1 hr 35 min • Prep: 25 min • Cook: 1 hr 10 min • Serves: 6 • Difficulty: Easy
This lasagne is a great way to up your vegie servings.
Ingredients
Olive oil
1 tbs
Extra lean beef mince, raw
500 g
Brown onion
1 medium, finely chopped
Carrot(s)
2 medium, grated
Zucchini
2 medium, grated
Mushrooms
8 whole, button variety, finely chopped
Tomato passata
400 g
Reduced fat oil spread
50 g
White self-raising flour
¼ cup(s), (35g)
Skim milk
1⅔ cup(s), (410ml)
Extra light cheddar cheese
1 cup(s), grated, (90g)
Fresh lasagne sheets
125 g, (3 sheets)
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat oil in a saucepan over high heat. Add mince and onion and cook, breaking up lumps, for 5 minutes or until browned. Add carrot, zucchini and mushrooms and cook, stirring, for 5 minutes or until vegetables are tender. Add passata and bring to the boil. Reduce heat and simmer, uncovered, stirring occasionally, for 10 minutes or until thickened.
2
Meanwhile, melt spread in a saucepan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in milk and bring to the boil. Reduce heat and simmer, stirring, for 5 minutes or until sauce thickens. Remove from heat. Stir in cheese.
3
Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 2.5L (10-cup) capacity rectangular ovenproof dish with oil. Spread ½ cup (125ml) mince mixture over base of dish. Top with 1 lasagne sheet, trimming to fit if necessary. Top with one-third of remaining mince mixture and drizzle with ⅓ cup (80ml) cheese sauce. Continue layering with remaining pasta, mince mixture and cheese sauce, finishing with cheese sauce. Bake for 40–45 minutes or until golden.
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