Beef Lasagne
- Ready In:
- 1hr 30mins
- Ingredients:
- 29
- Serves:
-
10
ingredients
- 2 bunches basil
- 300 g low-fat ricotta cheese
- 1 egg
- 1 teaspoon white pepper
- 1 teaspoon crushed garlic
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1⁄3 cup pine nuts
- 1⁄2 cup parmesan cheese
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 1 teaspoon crushed garlic
- 1 lb low fat beef mince
- 1 medium zucchini (grated)
- 3 portabella mushrooms (diced)
- 1 red bell pepper (diced)
- 1 carrot (grated)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1⁄2 teaspoon hot mustard
- 1 tablespoon balsamic vinegar
- 1⁄2 teaspoon Worcestershire sauce
- 400 g crushed tomatoes
- 400 g tomato soup
- salt and pepper
- 375 g fresh lasagna sheets (about 7-8)
- 2 cups grated lowfat mozzarella cheese
directions
- Blend the basil leaves through to the parmesan cheese in a food processor until smooth then set aside.
- Heat 1 tablespoon of oil in a pot or large deep pan. Add onion and cook for about five minutes.
- Add garlic and mince meat. Cook until browned. Remove any excess fat.
- Add the zucchini, mushroom, red bell pepper and carrot.
- Remove any juice from the vegetables. This can be saved as broth for other recipes. Cook down for about 5-10 minutes.
- While the vegetables are cooking, combine the herbs, mustard, vinegar, Worcestershire and wine. Microwave for 15 seconds.
- Add herb mixture, canned tomatoes and tomato soup. Simmer for a further 5 minutes.
- In a lasagne dish, spread a thin layer of meat sauce on the bottom of the dish. cut 1-2 lasagne sheets to cover the bottom of the dish. Spread a 2 cm layer of ricotta pesto over the lasagne sheet. Sprinkle a 4-5 cm layer of sauce. Sprinkle about 2 cm of mozzarella cheese. Repeat until there is no more space. Finish by covering with a lasagne sheet.
- Cover with aluminium foil. The lasagne can either be refrigerated overnight or cooked immediately. Cook at 180C for 35 minutes. Remove the foil then cook for a further 10 minutes. If it has been refrigerated overnight, at a further 10 minutes to the initial cooking time.
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