Beef and Vegetable Lasagne

Recipe by Bungy
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READY IN: 1hr 20mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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