Lasagna - Loaded with Beef and Vegetables

This is the only pasta dish you will find on our website.  My family simply doesn't do pasta (okay, okay...exception... macaroni and cheese but that really is a stretch for us).  I have some texture-sensitive people who can't stand the stuff.  This recipe is tolerable and liked by even the pickiest eaters. 

 

Beef and Vegetable Lasagna

 

 

WARNING:  Serves 10-12, recipe can be halved

You will need:

3 bags of  tiny lasagna - style pasta, prepared according to package directions

Drain the water from the pasta.  Put into a bowl and drizzle with a little olive oil.  Stir.  Set aside.

For the Beef and Veggie Tomato Sauce

3 cloves garlic, minced
2 yellow onions, diced
1-2 carrots, shredded
2 bell peppers, diced
4-6 cups of fresh spinach, chopped
1-2 kg beef mince
2 bottles tomato sauce ( I use Benedict's Passata Cooking Sauce)
salt, pepper, and cayenne to taste

 

For the Cheese Sauce:

 

1/4 cup butter

1 1/2 cup flour

8 cups milk (to cut costs, use 2 cups milk, 6 cups water)

2 cups shredded cheese like Tasty

salt, pepper to taste

 

Start by creating a cheese sauce.  I do this in lieu of cottage cheese or ricotta to cut costs (great tip given to me by a dear friend here in New Zealand).  This is going to be a cheese layer later on.  Set the cheese sauce aside in a bowl until ready to assemble.  You will want a little extra shredded cheese for the top, so save some.

Next you're going to start the Beef, Veggie, and Tomato Sauce.  In a large skillet, on medium high heat, cook the onions, garlic, and peppers.  Once they're soft, add the spinach.

After the spinach has cooked down and shrunk in size, you can add your ground beef.  Add salt, pepper, and cayenne and stir until the beef is completely browned. 

 

Now you can add your tomato sauce and heat through.  Some people simmer this all day like this to really bring out the flavors.  It can get really rich and tasty, but I don't have time for that!  I've got cheeping baby birds that need to eat now.

Time to assemble the casseroles.  You will need 2 9X13 casserole dishes.  Start with lasagna on the bottom, then cheese sauce, then tomato sauce.  Repeat until you run out.

Sprinkle any remaining cheese on the top layer, then bake in a preheated oven at 375 F or 200 C for 35-45 minutes.  Let cool slightly before serving so it stays solid as you cut and serve.

Ingredients:

You will need:

3 bags of  tiny lasagna - style pasta, prepared according to package directions.  Drain the water from the pasta.  Put into a bowl and drizzle with a little olive oil.  Stir.  Set aside.


For the Beef and Veggie Tomato Sauce:

3 cloves garlic, minced
2 yellow onions, diced
1-2 carrots, shredded
2 bell peppers, diced
4-6 cups of fresh spinach, chopped
1-2 kg beef mince
2 bottles tomato sauce ( I use Benedict's Passata Cooking Sauce)
salt, pepper, and cayenne to taste

In a large skillet, on medium high heat, cook the onions, garlic, and peppers.  Once they're soft, add the spinach.  After the spinach has cooked down and shrunk in size, you can add your ground beef.  Add salt, pepper, and cayenne and stir until the beef is completely browned.  Now you can add your tomato sauce and heat through.  Some people simmer this all day like this to really bring out the flavors, but heating it through is good enough.  Set aside.

For the Cheese Sauce:

 

1/4 cup butter

1 1/2 cup flour

8 cups milk (to cut costs, use 2 cups milk, 6 cups water)

2 cups shredded cheese like Tasty

salt, pepper to taste

 

In a large skillet, heat the butter until melted on medium high heat.  Add the flour and stir.  Cook for 1-2 minutes.  Add the milk/water.  Let it bubble and get thick, stirring often.  Add salt, pepper, and cayenne if desired.  Remove from heat and allow to cool slightly.  Add shredded cheese and stir until smooth.  Set aside.

 

To Assemble the Lasagna:

 

In 2 9X13 casserole dishes, start by placing pasta in a layer to cover the entire bottom of the pans.  Add about 2 cups of your cheese sauce to create a layer.  Next add about 3 cups of the beef tomato sauce.  Repeat and layer until completely used up.  Sprinkle cheese on top and bake at 375 F or 200 C for 35-45 minutes.