Beef Lasagne ‘made with love’
Beef Lasagne ‘Made with Love’
Ingredients
- 700 g beef mince
- 1 brown onion finely diced
- 2 cloves garlic finely diced
- 400 g tin tomatoes
- 500 ml passata
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1/2 cup mushrooms finely chopped
- 1/2 cup broccoli finely chopped
- 1 cup carrot grated
- 1 cup zucchini grated
- 1 tbsp apple cider vinegar
- 1 tbsp rice malt syrup or honey
- 1 tbsp dried Italian herb mix (Mingle Seasoning is a great option here)
Bechamel Sauce
- 1 tbsp butter ghee or olive oil
- 1 tbsp plain flour spelt is also good!
- 1 1/3 cups milk cream or home made stock
- 1/2 head cauliflower finely chopped
- 1 packet lasagne sheets we use GF here or you could use sliced eggplant or sliced zucchini
Instructions
Bolognaise Sauce
- Combine onion, garlic and mince in a sauce pan, until browned.
- Add in grated veggies, combine with mince and stir until soft.
- Add both tin tomatoes, tomato paste and passata and stir through. Simmer for minimum 45 mins, but longer if possible
- This can be used immediately or stored in fridge or freezer until ready to assemble the lasagne.
- Once ready to create lasagne, make up the bechamel sauce (as below).
Bechamel Sauce
- Melt butter (or alternatives in small sauce pan)
- Add flour and combine.
- Gently add in milk (or alternative) and stir until well combined (might be lumpy, just flatter out lumps with the back of your spoon).
- Once combined stir through finely chopped cauliflower. Stir through and simmer for a few minutes to gently cook cauli. If the sauce feels too think, you can slowly add a little water until you reach desired consistency.
Put it all together
- Pre-heat oven to 190 degrees
- In a rectangular baking dish, begin to layer the ingredients.
- Bolognaise sauce, then lasagne sheets (or alternative), and béchamel sauce.
- Add a second layer of each element.
- Continue until layers reach the top of your dish, then top the final layer with grated cheese of your choice
- Pop it into the oven and cook until heated through and cheese is melted & browned on top. This will take approximately 45 minutes (but check your lasagne sheets packet instructions first).
- Serve with a simple green salad. Yum!
Notes
The easiest way to do this one is to cook bolognaise sauce as part of your meal prep, that way you are just assembling the lasagne when you are ready to eat.
The bolognaise will last in the fridge for 3 days or in the freezer for up to 3 months.
If you cook it all on the one night, you just need to make sure you have time, as it takes 1 1/2 – 2 hours, if done in one hit.
Once cooked, the lasagne will last in the fridge for 3 days or you can freeze the lasagne cooked, or uncooked.
Pair with a crunchy green salad and you’re away!
Want to try and go meat-free? Try our Vegetarian Lentil Bolognese… our fam don’t even know its meat-free 😉
Nutrition
Calories: 574kcalCarbohydrates: 33gProtein: 32gFat: 36gSaturated Fat: 14gFiber: 7gSugar: 19gVitamin C: 64mgCalcium: 194mgIron: 7mg
Tried this recipe?Let us know how it was!