Ital­ian clas­sic Lasagne you’ll love

This vegie-packed lasagne is bound to be­come a fam­ily fave

Diabetic Living - - Contents -

BEEF, PUMP­KIN AND SPINACH LASAGNE

PREPARATION TIME: 20 MINS COOK­ING TIME: 1 HR 40 MINS SERVES 6 (AS A MAIN)

600g but­ter­nut pump­kin, peeled

and seeded, sliced

4 Latina Fresh Lasagne Sheets

or gluten-free lasagne sheets 65g (2½ cups) baby spinach leaves 3 Tbsp whole­meal plain flour or

gluten-free flour

500ml (2 cups) light milk

120g (1 cup) grated

re­duced-fat ched­dar

Basil sprigs (op­tional), to serve

Meat sauce

2 tsp ex­tra vir­gin olive oil 1 brown onion, finely chopped 1 large zuc­chini, coarsely grated 1 large carrot, coarsely grated 2 gar­lic cloves, crushed

500g ex­tra lean beef mince 125ml (½ cup) red wine

700g jar Mutti Pas­sata

700ml wa­ter (us­ing pas­sata jar) 2 rose­mary stalks 1 To make the meat sauce, heat the oil in a large heavy-based saucepan over medium. Add onion, zuc­chini, carrot and gar­lic. Cook, stir­ring oc­ca­sion­ally, for 8-10 min­utes or un­til veg­eta­bles start to soften. In­crease heat to high and add mince. Cook, stir­ring, for 3-4 min­utes or un­til mince changes colour. Add the wine and sim­mer for 2 min­utes.

2 Add pas­sata to the pan. Fill the jar with wa­ter, seal and shake. Add the wa­ter and rose­mary to the pan. Cover and bring to a sim­mer. Re­duce the heat to medium-low and sim­mer, un­cov­ered, stir­ring oc­ca­sion­ally, for 45-60 min­utes or un­til mix­ture is re­duced and slightly thick­ened. Dis­card rose­mary stalks.

3 Mean­while, cook the pump­kin in a steamer bas­ket set over a saucepan of sim­mer­ing wa­ter on medium-high for 8-10 min­utes or un­til just ten­der. Set aside.

4 Pre­heat oven to 180°C (fan­forced). Evenly di­vide about half of the meat sauce between 6 x 375ml (1½-cup) oven­proof dishes. Top with pump­kin slices. Us­ing half the pasta sheets, cover the pump­kin, trim­ming to fit.

Top with re­main­ing meat sauce fol­lowed by spinach leaves and a fi­nal layer of pasta.

5 Put the flour in a small saucepan. Grad­u­ally whisk in the milk un­til smooth. Cook, stir­ring, over medium heat for 4-5 min­utes or un­til the sauce thick­ens and comes to a sim­mer. Sim­mer for 1 minute. Re­move pan from heat and stir in half the cheese.

6 Spoon cheese sauce evenly over pasta and spread to cover. Sprin­kle with re­main­ing cheese. Place dishes on 2 bak­ing trays and bake for 30-40 min­utes or un­til pasta is ten­der and tops are golden. Top with basil, if you like. Serve.

NUTRI­TION INFO

PER SERVE 1930kJ, protein 37g, to­tal fat 14.7g (sat. fat 5.9g) carbs

41g, fi­bre 9g, sodium 561mg

• Carb ex­changes 2½ • GI es­ti­mate

low • Gluten-free op­tion

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