Beef And Vegetable Lasagne

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• 2 tablespoons oil
• 2 onions, chopped
• 2 garlic cloves, minced
• 250 g minced beef
• 2 tomatoes, chopped
• 1/2 cup meat stock
• 2 tablespoons tomato paste
• 200 g mushrooms, sliced
• 1 (400 g) can tomatoes, diced
• 1 zucchini, grated
• 1 carrot, grated
• 1 tablespoon fresh basil or 1 teaspoon dried basil
• 1 (250 g) packet frozen spinach, thawed
• 300 g lasagna noodles, instant or cooked
• salt and pepper, to taste
• 2 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 1/2 teaspoon grainy mustard
• 1 cup cheese, grated

Recipe

• 1 preheat oven to 180 degrees c (350 degrees f).
• 2 heat oil, saute onion and garlic for 2 minutes.
• 3 remove approx half to a saucepan, heat and add mushrooms, canned tomatoes, zucchini, 1 tablespoon of the tomato paste, carrot, pepper and basil.
• 4 stir over a low heat for 20 minutes until sauce thickens.
• 5 meanwhile, add minced beef to the remaining onion and garlic and stir till pink colour is gone.
• 6 add fresh tomatoes, remaining tomato paste and stock and simmer 10 mins or until cheese sauce completed.
• 7 melt butter in a saucepan, remove from heat.
• 8 add flour, stir with a wooden spoon.
• 9 replace on low heat and heat for 30 seconds, stirring continuously.
• 10 remove from heat and add milk gradually, stirring vigourously, until smooth.
• 11 replace on heat and stir till boiling.
• 12 reduce heat and stir 1 minute.
• 13 add mustard, stir well, remove from heat and add 1/2 cup grated cheese. put lid on saucepan.
• 14 place a layer of vegetable sauce on bottom of a large lasagne pan.
• 15 cover sauce with lasagne noodles, then spinach, then meat sauce, then noodles again.
• 16 continue with layers until used up. final layer should be lasagne.
• 17 cover with cheese sauce and sprinkle with remaining grated cheese.
• 18 bake for 30 mins until cheese is melted and golden brown.