Mince, spinach and mushroom lasagne
A vegetable loaded lasagne for the whole family
4 - 6
Serves
1 hr
Prep Time
35 mins
Cook Time
Recipe author
Kathy Paterson
Lasagne is one of those dishes that seems like it is going to be tricky and time-consuming to make, but is actually surprisingly easy to prepare. This recipe makes a big batch, so it is a great dish to make to feed a crowd, but it is also a good option for meal prepping as it freezes well. It's also vege-packed with generous helpings of spinach and mushrooms.
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Ingredients
Beef
500g Quality Mark beef mince
1 Tbsp olive oil
1 onion
finely chopped
1 carrots
finely chopped
1 celery stalk
finely chopped
2 Tbsp tomato paste
2 cups beef stock
¼ tsp dried oregano
Vegetables
300-350g spinach leaves, blanched
2 Tbsp olive oil
2 onions
finely sliced
3 garlic cloves
crushed
250-300g button mushrooms
wiped and halved
400g can chopped tomatoes in juice
1 bay leaf
a pinch of white sugar
250g ricotta cheese
250g sour cream
1 egg
½ cup grated Parmesan cheese
i
3 lasagne sheets
Method
To Make Beef
To Make Vegetables
To Assemble
1
Heat the oil in a heavy-based saucepan over medium heat.
2
Add the onion, carrot and celery and cook for 5-7 minutes, until soft.
3
Add the mince, breaking it up with a wooden spoon and cook until beginning to colour.
4
Add the tomato paste, stock and oregano and season.
5
Bring to a simmer then lower the heat and cook gently for 40-45 minutes until the liquid has reduced.
6
Set aside.
7
Preheat the oven to 180°C.
8
Grease a medium-sized ovenproof dish.
Nutrition Information per Serving (659g)
This nutrition analysis is based on 6 serves.
Energy
3114kJ (744 kcal)
Protein
45.5g
Total Fat
35.3g
Saturated Fat
15.8g
Carbs
55.3g
Dietary Fibre
11.7g
Sodium
763mg
Iron
6.9mg
Zinc
8.3mg
Vitamin B12
1.3µg
