Beef & Vegetable Lasagne
Serves:  dinner party (8-10)
Average: 3.3 (56 votes)
Difficulty:
Cuisine:
Saved:
Italian
715
Recipe by: Megann's Kitchen
:: This particular lasagne recipe is perfect for friends in need. It would be the perfect new mother’s comfort food after a baby or full of nutrition & energy for someone recovering from hospital. It also freezes VERY well for emergency meals. Enjoy my cheesy hidden vegetable version!
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Beef & Vegetable Lasagne
Ingredients:
Beef & Vegetable Lasagne
Bechamel Sauce
Method:
Beef & Vegetable Lasagne
  1. Heat oil in a deep dish saucepan & add the diced onion. Sauté over a low heat, stirring until just transparent & smelling fragrant, about 3-4 minutes. Add garlic & cook for another 2-3 minutes.
  2. Increase the heat & add the beef mince, browning & breaking it up to a fine mince as you go. Add the carrot, zucchini & mushrooms & cook until soft, about 5-8 minutes.
  3. Add the red wine & reduce for 3 minutes. Add beef stock & continue to cook for 10 minutes.
  4. Add the tinned tomatoes & also stir through the passata, season, cover, and simmer gently 30-45 minutes. Keep an eye on your moisture levels & check on it, stirring every 10 minutes or so. Add parsley & season.
  5. Follow Bechamel Sauce Recipe (below) & Assembly + Cooking Instructions (in Tips).
Bechamel Sauce
  1. Melt butter in a saucepan over low heat & stir in the flour. It should be a wet, sloppy dough consistency
  2. Stir for about 2-3 minutes or until you get the fragrance of cookies from the flour. Don't let it change colour too much
  3. Remove from stovetop, gradually whisk in milk until it thickens, add more milk & whisk until it re-thickens. Return to low heat.
  4. Keep gradually adding the milk while whisking until you have a smooth, thick creamy mixture. Gradually add handfuls of cheese & when the cheese melts, add more. I like to taste the "cheesiness" of my sauce to see if I need to add more. Season with salt & white pepper.
Tips & Hints:
  • Megann's Kitchen Notes :: Assembly - Preheat oven to 180°C (350°F). Pre-prepare a large lasagne dish by lightly greasing it with butter. Place approx ¾ cup of the meat sauce on the base of the dish. Alternate between layers of lasagne sheets, meat sauce, cheese sauce & baby spinach, finishing with a cheese & spinach layer. Your dish should take 4-5 layers. Sprinkle with cheese & bake for 45-50 minutes or until cooked through. Rest for at least 10-15 minutes before serving. :: You can prepare & assemble your lasagne up to a day in advance as the flavours that are released through the pasta are exceptional! :: Resting your Lasagne allows excess moisture to seep into the pasta sheets so it holds form to avoid serving a sloppy mess. :: Any leftover sauce, I freeze for toddler meals.
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