Rain­bow lasagne


Ready in 2¼ hours | Makes 2 small or 1 large lasagne


1 Tbsp olive oil 1 small onion, finely chopped 1 clove gar­lic, finely chopped 500g beef or lamb mince 1 Tbsp tomato paste 1 tsp chopped fresh rose­mary 400g canned toma­toes 1 cup stock (we used veg­etable) 1 medium beet­root, peeled and grated 1 Tbsp soy sauce 1 Tbsp bal­samic vine­gar 1 tsp brown su­gar 400g packet fresh pasta sheets (or use dried)


2 medium or­ange ku­mara, peeled and sliced into 2cm rounds 2 medium car­rots, peeled and sliced into 5mm rounds 1 Tbsp oil 1 tsp honey


25g but­ter 1 clove gar­lic, roughly chopped 1 small onion, roughly chopped 2 parsnips, peeled and sliced into 1cm rounds 500ml milk 1 tsp corn­flour 1 cup grated cheese (we used colby and moz­zarella)


1 small head broc­coli, roughly chopped into small, flat pieces (we also used the stalk) Gen­er­ous hand­ful spinach ½ cup frozen peas 1 cup grated cheese (we used colby and moz­zarella) 1 For beet­root mince, heat the olive oil in a medium-sized, heavy-bot­tomed saucepan over medium heat. Add the finely chopped onion and cook un­til translu­cent, then add gar­lic and cook un­til aro­matic.

2 Add mince and stir con­tin­u­ously un­til browned. Add tomato paste, rose­mary, toma­toes, stock and beet­root and bring to a steady sim­mer.

3 Leave to sim­mer un­cov­ered for 1 hour, stir­ring fre­quently, un­til most of the liq­uid has evap­o­rated. 4 Add soy sauce, bal­samic vine­gar and su­gar. Sea­son to taste. Cover and set aside.

5 For the or­ange ku­mara layer, pre­heat oven to 150°C. Place ku­mara and car­rot on a bak­ing tray and driz­zle with oil and honey. Sea­son with salt and pep­per. Bake for around 30 min­utes, turn­ing veges over half­way through, un­til soft.

6 To make the parsnip white sauce, melt but­ter in a small saucepan over medium heat, then add gar­lic, onion and parsnip pieces and fry un­til aro­matic.

7 Add milk and bring to a gen­tle sim­mer. Cook un­til parsnip is soft, then re­move from heat. Use a stick blender (or food pro­ces­sor) to blitz un­til smooth.

8 Mix corn­flour with a small amount of water to form a wa­tery paste. Re­turn parsnip white sauce to a low heat and slowly pour in corn­flour mix, stir­ring with a whisk un­til thick­ened. Stir in cheese un­til melted, then turn off heat.

9 To make lasagne, pre­heat oven to 180°C. Grease and line 2 loaf tins (about 12cm x 20cm) or 1 large bak­ing dish (about 33cm x 20cm).

10 Cover base of dish or tins with a layer of pasta, spread one-third of white sauce over top, then cover with all the mince mix­ture. Place an­other pasta layer on top, fol­lowed by an­other third of white sauce, then ar­range all the ku­mara and car­rot snugly to­gether to cover sauce. Add a fi­nal pasta layer and top with re­main­ing sauce. Place broc­coli, spinach and peas on sauce and sprin­kle with cheese.

11 Bake for 30-40 min­utes or un­til top is golden and bub­bling.


> Turn this into a vege dish by re­mov­ing mince and adding sliced roasted beet­root (about 3 beet­roots) to beet­root mince layer when as­sem­bling.

> If you’re short on time, use ri­cotta in place of the

parsnip white sauce.

> All the com­po­nents can be cooked and pre­pared ahead of time and stored in air­tight con­tain­ers in the fridge for up to 2 days if nec­es­sary. Then just as­sem­ble and cook when you’re ready to eat.

Rain­bow lasagne.

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