adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rainbow veggie and beef lasagne
Rainbow veggie and beef lasagne
0 Likes
Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Indulge in a flavorful beef lasagne packed with pumpkin, zucchini, and rich bechamel sauce for a veggie-filled twist.
Ingredients:
  • 400g butternut pumpkin, cut into 4mm-thick slices
  • 2 zucchini, thinly sliced lengthways
  • 2 garlic cloves, crushed
  • 500g 3 Star Beef Mince
  • 500g jar tomato pasta sauce
  • 1 small yellow capsicum, seeded, finely chopped
  • 62.50 ml basil, chopped
  • 490g jar bechamel sauce
  • 6 fresh lasagne sheets
  • 100g pizza cheese
Instructions:
  • Preheat the oven to 200C. Grease a large frying pan with oil and heat over high heat. Sear pumpkin and zucchini in batches for 1-2 minutes on each side until lightly browned. Transfer the veggies to a baking tray.
  • Heat oil in a large deep frying pan over medium heat. Sauté onion and garlic until softened. Add mince and cook until no longer pink. Stir in pasta sauce and water, bring to a boil, then simmer until slightly thickened. Finish by adding capsicum and basil.
  • Layer the ovenproof dish starting with half of the meat mixture, followed by half of the pumpkin and half of the zucchini. Drizzle ¼ cup (60ml) of bechamel sauce over the vegetables. Place 3 lasagne sheets on top, cutting them to fit. Add the remaining meat mixture, pumpkin, zucchini, and ¼ cup (60ml) of the bechamel sauce. Finish with the remaining lasagne sheets, the rest of the bechamel sauce, and a sprinkle of cheese.
  • Bake until golden and heated through, about 30 minutes. Let stand for 5 minutes before slicing and serving.

Similar Recipes