Italian classic Lasagne you’ll love
This vegie-packed lasagne is bound to become a family fave
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
500ml (2 cups) light milk
120g (1 cup) grated
Basil sprigs (optional), to serve
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.
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