Equipment
- 1 Baking dish
- 1 Large frypan
- 1 Medium pot
- 1 Small bowl
Ingredients
- oil spray
Beef
- 2 cloves garlic
- 1 onion
- 1 carrot
- 1 zucchini
- 1 cup / 80 g baby spinach
- 1 tbsp / 15 ml olive oil
- 600 g beef mince
- 2 tbsp Italian herbs
- ¼ cup / 70 g tomato paste
- 400 g crushed tomatoes
- 1 cube / 1 cup beef stock
- 1 tsp honey
Cheese Sauce
- ¼ cup / 60 ml olive oil
- ¼ cup / 52 g flour or gluten-free flour
- 2 cups / 500 ml milk or plant-based milk
- 1 cup / 100 g cheese grated
Crumb
- 1 tbsp / 15 ml olive oil
- ½ cup / 30 g panko breadcrumbs or gluten-free breadcrumbs
- 1 tbsp Italian herbs
- 1 tsp onion powder optional
- 1 tsp garlic powder optional
Lasagna
- 200 g fresh lasagne sheets or gluten-free lasagna sheets
Instructions
Before you start
- Preheat the oven to 180 °C fan bake. Spray a baking dish with oil spray.
Start beef
- Peel and mince 2 cloves garlic. Peel and finely slice 1 onion. Grate the 1 carrot and 1 zucchini. Roughly chop 1 cup baby spinach. Heat 1 tbsp olive oil in a large deep frypan on medium-high heat. Add the garlic and onion and cook for 1 minute. Add 600 g beef mince, breaking up the lumps with a spoon for 4 minutes.
Finish beef
- Add the carrot and zucchini and cook for 4 minutes. Add 2 tbsp Italian herbs, ¼ cup tomato paste, 400 g crushed tomatoes, 1 cube beef stock, spinach, 1 tsp honey and 125 ml or ½ cup of water. Cook for 8-10 minutes until slightly thickened and reduced.
Make cheese sauce
- Meanwhile, heat ¼ cup olive oil in a medium pot. Whisk in ¼ cup flour , and gradually add 2 cups milk , whisking continually until smooth and lump-free. Grate in 1 cup cheese and stir until the cheese is melted.
Make crumb
- In a small bowl combine 1 tbsp olive oil ½ cup panko breadcrumbs , 1 tbsp Italian herbs and 1 tsp onion powder and 1 tsp garlic powder if using. Using a fork or clean fingers combine until well mixed and crumbly. Season with salt and pepper.
Make lasagna
- Transfer half of the beef mixture to the prepared baking dish and layer sheets of fresh lasagna over top and then carefully pour over half of the cheese sauce. Pour the remaining beef mixture over top, followed by another layer of lasagna and the remaining cheese sauce. Sprinkle the crumb evenly over the top.
Bake lasagna
- Bake the lasagna in the oven for 20-25 minutes, or until the lasagna sheets are cooked and the crumb is golden.
To serve
- Divide the beef and veggie lasagna between plates and serve with tomato sauce on the side if desired.
Nutrition
Calories: 957kcal | Carbohydrates: 68g | Protein: 53g | Fat: 53g | Saturated Fat: 18g | Cholesterol: 179mg | Sodium: 1000mg | Potassium: 1605mg | Fiber: 6g | Sugar: 18g | Calcium: 544mg | Iron: 10mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
sadly not ones you can eat! By continuing on this site we’ll assume you are ok with it. View our