Easy cheesy beef & veggie lasagna bake with basil pesto
Appliance/Function:
Ingredients
- 1 Oil spray
- 1 Red onion
- 4 cloves Garlic
- 60 grams Baby spinach
- 2 Courgette zucchini
- 100 grams Mozzarella cheese
- 70 grams Parmesan Cheese
- 2 tsp Olive oil
- 300 grams Beef Mince premium
- 1 tbsp Italian herbs
- 300 grams Lasagna pasta
- 2 tbsps Tomato paste
- 250 mls Beef stock
- 400 grams Crushed tomatoes
- 2 tsps Honey
- 50 grams Basil pesto
Instructions
PREP INGREDIENTS
- Preheat oven to 220°C or 200°C fan bake. Bring a large pot of salted water to a boil. Spray a baking dish with oil spray. Peel and finely dice the onion. Peel and mince the garlic. Roughly chop the spinach. Grate the courgette, mozzarella and parmesan cheese.
COOK BEEF & VEGGIES
- Heat oil in a large deep frypan on medium-high heat. Add onion and garlic and cook for 1 min. Add beef and cook 4-5 mins, stirring frequently, until browned. Add the courgette and Italian herbs and cook for 1-2 mins.
COOK LASAGNA PASTA
- Meanwhile, add the lasagna pasta to the pot of boiling water and cook according to the packet directions, or until al dente.
MAKE SAUCE
- Then add tomato paste, beef stock, crushed tomatoes, honey and a pinch of salt to the beef mixture and bring to a simmer. Reduce heat to low and simmer for about 5 mins, until sauce has reduced slightly. Fold through spinach and season to taste with salt and pepper. Transfer to the prepared baking dish.
FINISH & BAKE LASAGNA
- Add the cooked lasagna pasta to the beef mixture in the baking dish and gently stir to combine. Top with the parmesan and mozzarella. Bake on the upper oven rack for 5-10 mins, until golden on top.
TO SERVE
- Divide the cheesy beef & veggie lasagna bake between plates and top with dollops of the pesto.
Nutrition
Calories: 688kcal | Carbohydrates: 79g | Protein: 44g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 76mg | Sodium: 969mg | Potassium: 1373mg | Fiber: 7g | Sugar: 15g | Calcium: 528mg | Iron: 6mg