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Veggie Packed Lasagne
Rating:
Created by:
QAST, Ipswich State High School
Prep time
30 mins
Cook time
3 hours
Serves
18 x 250g
- Naomi Blines
Category:
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Ingredients
800gLean Pork Mince
2kgLean Beef Mince
1wholeCauliflower, grated
8wholeZucchini, grated
1wholeBrown onion, grated
1.26kgTinned lentils, drained & rinsed
1.4kgPassata
500gTomato Paste
2.5kgTinned Crushed Tomatoes
3boxesLasagne Sheets
½cupMargarine
½cupPlain Flour
2litresMilk, reduced fat
500gCheese, grated, reduced fat
Method
- In a large pot, lightly fry Minces, breaking up as it cooks.
- Add Onion, Zucchini and Cauliflower until softened.
- Add Tomato Paste and cook off for 2 minutes.
- Add Lentils, Passata, and Crushed Tomatoes. Simmer for 2 hours if time permits, otherwise until heated through and meat cooked
- In a separate pot, melt Margarine, then add Flour. Cook this, stirring constantly, for 2 minutes.
- Slowly add the Milk, whisking vigorously, until smooth.
- Spray casserole pans with Oil spray. For each pan - Add a small scoop of mince mix, spreading evenly. Add a layer of Lasagne Sheets. Add approx. 2 ½ cups of mince mix, spreading evenly, then a thin layer of white sauce. Repeat the layers 1 more time, ending in a layer of white sauce. Add a handful of cheese to the top.
- Bake in a 180° oven for 30 minutes, ready when the cheese is golden brown. Allow the Lasagne to cool and put in the fridge overnight as it is easier to cut and serve.
Recipe description
Lasagne can sometimes be time consuming but making it in bulk makes it more time efficient.
Variations
- This dish can be frozen up to 3 months.
- Can be made gluten-free with gluten free flour and lasagne sheets.