Beef And Vegetable Lasagne Recipe

Ingredients for Beef And Vegetable Lasagne

• 1 tablespoon olive oil
• Onions
• Garlic Cloves
• 500g minced beef
• Tomatoes
• Meat Stock
• 2 tablespoons tomato paste
• 250g sliced mushrooms
• 1 medium zucchini (diced)
• 1 medium carrot (diced)
• Fresh Basil
• Frozen Spinach
• Lasagna Noodles
• Salt And Pepper
• 50g butter
• 50g all-purpose flour
• 500ml milk
• Grainy Mustard
• Cheese

How to Make Beef And Vegetable Lasagne

1. Preheat oven to 180°C (350°F).
2. Heat 1 tablespoon olive oil in a large pan. Sauté 1 medium onion (chopped) and 2 cloves garlic (minced) for 2 minutes.
3. Transfer about half of the onion and garlic mixture to a separate saucepan. Add 250g sliced mushrooms, 1 (400g) can chopped tomatoes, 1 medium zucchini (diced), 1 tablespoon tomato paste, 1 medium carrot (diced), 1/2 green bell pepper (diced), and 1 tablespoon fresh basil (chopped).
4. Simmer over low heat for 20 minutes, stirring occasionally, until the sauce has thickened.
5. Meanwhile, add 500g minced beef to the remaining onion and garlic in the large pan. Brown the beef, breaking it up with a spoon, until no longer pink.
6. Add 2 fresh tomatoes (diced), 1 tablespoon tomato paste, and 250ml beef stock. Simmer for 10 minutes, or until the cheese sauce is ready.
7. Make the cheese sauce: Melt 50g butter in a saucepan. Remove from heat.
8. Whisk in 50g all-purpose flour until smooth.
9. Return to low heat and cook for 30 seconds, stirring constantly.
10. Gradually whisk in 500ml milk until smooth.
11. Bring to a simmer, stirring constantly.
12. Reduce heat and simmer for 1 minute.
13. Stir in 1 teaspoon Dijon mustard and 1/2 cup (50g) grated cheese. Remove from heat.
14. Layer the lasagne: Spread a layer of the vegetable sauce in the bottom of a large lasagne dish.
15. Top with a layer of lasagne sheets (approximately 150g, or half a standard package), a layer of 100g fresh spinach, a layer of the meat sauce, and another layer of lasagne sheets.
16. Repeat layers until all ingredients are used. The top layer should be lasagne sheets.
17. Pour the cheese sauce evenly over the top and sprinkle with the remaining 1/2 cup (50g) grated cheese.
18. Bake for 30 minutes, or until the cheese is melted and golden brown.