Lasagne lovers will enjoy this tasty version with plenty of vegetables.
1 Tbsp canola oil
400g beef mince
2 onions, peeled and diced
2 cloves garlic, peeled and crushed (optional)
3 cups chopped fresh seasonal vegetables, e.g. carrots, celery, kūmara, pumpkin, parsnips, courgettes, capsicums, tomatoes
500g ready-made pasta sauce
½ cup skim milk powder
¼ cup 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 steamed or boiled, to wilt
Heat oil in a heavy-based frying pan with a fitting lid. Add mince and brown, then 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.
Place milk powder, flour and 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 a lasagne sheet, generously layer meat sauce, spinach, lasagne sheets and white sauce.
Finish with a white sauce layer and sprinkle with remaining cheese.
Bake in preheated oven for 20-30 minutes or until golden brown on top.
Omit mince, increase vegetables by 3 cups and add 1 x 400g can chopped tomatoes.
Nutrition Information Panel
|Per Serving [6 Serves]|
|- saturated fat||5.2g|