Mince, spinach and mushroom lasagne
A vegetable loaded lasagne for the whole family
4
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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High Iron
Low Sodium
Ingredients
Beef
500g Quality Mark beef mince
1 Tbsp olive oil
1 onion
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 (332g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
1946kJ (465 kcal)
Protein
40g
Total Fat
21.2g
Saturated Fat
5.5g
Carbs
26g
Dietary Fibre
g
Sodium
776mg
Iron
6.9mg
Zinc
1.4mg
Vitamin B12
µg
