Beef and Vegetable Lasagne

"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."
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Ready In:
1hr 20mins




  • 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.

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  1. This turned out quite good, I enjoyed all the veggies in the meal. I split the recipe in 1/2 and made half with meat and half without meat. My husband enjoyed the meat version and I enjoyed the veggie version. I am still not sure why this recipe has milk in it, it doesn't seem to need it. The only other thing I did not like is that it had numerous ingredients - I am a six of less ingredient type person. I feel that not everything called for in this recipe is necessary.


I live in Melbourne, Australia. I started to explore cooking when I was about 8 and have slowly grown into really loving new recipes. My favourite cookbook is Cookery the Australian Way, which I used in high school cooking and which has almost every meal that I grew up with in a bomb-proof recipe.
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