Beef and vegetable lasagne

Recipe from: 8 October 2010

Ingredients 13
Servings 5
Minutes 20 mins


Serving Change
  • Mince:
  • 500
    extra lean beef mince
  • 1
    onion, diced
  • 2
    carrots, grated
  • 1
    green pepper, diced
  • Bunch of thyme
  • 1
  • 2
    tomato paste
  • 2
    ground coriander
  • 1
    dried chilli flakes
  • 2
  • 2
  • Herbal salt and pepper to taste


20 mins
Heat oven to 180°C.
Fry onion until translucent.
Add mince and spices and fry for a few mins.
Add carrots, green pepper and thyme and keep frying.
Add tinned tomatoes, tomato paste and fructose and bring to the boil.
Season with herbal salt and pepper.
Simmer for about 15 mins.
For the white sauce mix the maizena and the oil together in a pot and cook out a little on a low heat.
Slowly add the milk, adding more once the previous amount has been absorbed.
Stir hard and fast as maizena gets lumpy very quickly.
This should take about 10 - 15 mins.
Season with salt and pepper.
In an oven proof dish, place a small amount of the mince on the bottom and then layer the lasagne sheets (this is to stop the lasagne from sticking to the dish).
Add a layer of mince and a layer of white sauce on top.
Add a layer of potatoes and a layer of spinach.
Add another layer of mince and another of white sauce.
Add a layer of baby marrow and the last layer of mince and a last layer of white sauce.
Bake in the oven for 50 minutes on 180°C and on 200°C for the last 10 minutes to get the top bubbling and golden.

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Read more on: bake  |  beef  |  shallow-fry

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