It will satisfy even the fussiest of eaters, is rich in vitamins A, B and C and loaded with iron and protein.
You can also prepare it and then freeze it for when you have unexpected guests coming round. It makes for a hearty meal and a staple for family dinners.
Summary
Prep: 30 minutes
Cooking: 1 hour
Ages: Toddlers to Teens
Difficulty: Intermediate
Makes: 8 servings
Ingredients
- 1 brown onion, finely chopped
- 2 cloves of garlic, minced
- 2 medium carrots, grated
- 2 courgettes, grated
- 500g of lean minced beef
- 1 cup of salt reduced vegetable stock
- 400g can of chopped tomatoes
- 700ml passata (sieved Italian tomatoes)
- 2 tablespoons of mixed dried herbs
- 250g packet of fresh lasagne sheets
- 250g tub of ricotta cheese
- 2 tablespoons of parmesan, grated
- Cooking spray
Instructions
- Preheat oven to 190 C.
- Heat oil in a large heavy based saucepan. Sauté the garlic, onion, carrot, and courgettes until soft.
- Add the beef mince and stir constantly until browned. Spoon off any excess fat when it’s cooked.
- Stir in vegetable stock, chopped tomatoes, half the passata (reserve the other half for the topping) and the mixed herbs. Bring to the boil, then reduce the heat and simmer for 15 minutes, until the sauce has thickened.
- Grease a large rectangular baking dish with the cooking spray and lay the first of the lasagne sheets over the bottom of the dish. Spoon some of the mince mixture over the top.
- Repeat the layers of lasagna sheets and beef and veggie mince once more. Cover the top with a final layer of lasagne sheets.
- Spread the remainder of the passata over the top sheet. Dollop the ricotta cheese on top.
- Cover tightly with foil and bake in the preheated oven for 45 minutes.
- Remove foil and scatter parmesan cheese on top of lasagne and bake for 15 minutes more.
- Allow the lasagne to rest for 5-10 minutes, then cut into squares and serve.
Oven ready lasagna step-by-step guide:
Saute the courgette, carrot, onion and garlic until soft.
Add the beef and keep sauteing until the beef is browned.
Stir in the vegetable stock, chopped tomatoes, half of the passata (save the other half for the top of the lasagna) and your dried herbs.
Simmer for 15 minutes, until the sauce is slightly thickened.
Spray your pan with cooking spray and cover the base with your fresh lasagna sheets.
If they don’t fit exactly, just cut them with kitchen scissors.
Cover the base with half of your beef and veggie mixture.
Lay down two more lasagna sheets for your second layer and put the rest of your beef and veggie mixture on top.
Cover your final layer with lasagna sheets and spoon on the remaining passata.
Dollop the ricotta cheese over the top of your lasagne, cover tightly with foil and put in the oven to bake for 45 minutes.
Take your baked lasagne out of the oven, remove the foil and sprinkle your parmesan cheese over the top.
Put it back in the oven for 15 more minutes to melt all the cheeses together.
Let your lasagne sit for 10 minutes before cutting into pieces.
Enjoy!
