Easy Beef and Vegetable Lasagne Recipe
Easy Beef and Vegetable Lasagne Recipe
Here’s a great recipe to add to your bag of tricks! This super easy beef and vegetable lasagne recipe can be made with pre-packaged sauces and frozen veggies for a busy-mum version, or if preferred you can make the sauces from scratch and chop fresh vegetables yourself. Whatever works for you!
I actually did a half and half when I made it – I forgot to grab a jar of béchamel at the shops so I made mine from scratch but used a jar of pasta sauce. Still super easy!
Serves: 4
Prep time: 20 minutes
Cook time: 45 minutes
Difficulty: EASY
Ingredients:
2 tablespoons olive oil
1 brown onion, chopped finely
500gms beef mince
2 cups mixed fresh or frozen vegetables – carrot, red capsicum, mushrooms, snow peas, beans, zucchini, baby spinach, broccoli, cauliflower, pumpkin, peas, corn etc
1 jar pasta sauce (or make it yourself with two tins of tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of dried herbs and 1 beef stock cube)
1 jar béchamel sauce (or make it yourself with 60g butter, ¼ cup plain flour, 2 cups milk)
2 cups grated tasty cheese
1 packet fresh or dried lasagne sheets
Method:
1. Preheat oven to 180°C
2. Saute onion and garlic in olive oil until softened. Add mince and brown, breaking up with a spoon until cooked.
3. Add vegetables and pasta sauce (or pasta sauce ingredients as noted in italics above), stir, then allow to simmer on medium-low for ten minutes.
4. Make your béchamel sauce or open a jar of pre-prepacked sauce, your call. (to make it, melt butter in a saucepan, then add flour and whisk to combine. After a couple of minutes, slowly add the milk while constantly stirring until thickened.)
5. Layer the elements like a traditional lasagne, starting with the meat mixture, then the béchamel, then the pasta, finishing with a layer of béchamel sauce. Sprinkle the top with grated tasty cheese and bake in the oven for 45minutes or until slightly browned and bubbling at the sides.
Ingredients
- 2 tablespoons olive oil
- 1 brown onion, chopped finely
- 500gms beef mince
- 2 cups mixed fresh or frozen vegetables – carrot, red capsicum, mushrooms, snow peas, beans, zucchini, baby spinach, broccoli, cauliflower, pumpkin, peas, corn etc
- 1 jar pasta sauce (or make it yourself with two tins of tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of dried herbs and 1 beef stock cube)
- 1 jar béchamel sauce (or make it yourself with 60g butter, ¼ cup plain flour, 2 cups milk)
- 2 cups grated tasty cheese
- 1 packet fresh or dried lasagne sheets
Instructions
- 1. Preheat oven to 180°C
- 2. Saute onion and garlic in olive oil until softened. Add mince and brown, breaking up with a spoon until cooked.
- 3. Add vegetables and pasta sauce (or pasta sauce ingredients as noted in italics above), stir, then allow to simmer on medium-low for ten minutes.
- 4. Make your béchamel sauce or open a jar of pre-prepacked sauce, your call. (to make it, melt butter in a saucepan, then add flour and whisk to combine. After a couple of minutes, slowly add the milk while constantly stirring until thickened.)
- 5. Layer the elements like a traditional lasagne, starting with the meat mixture, then the béchamel, then the pasta, finishing with a layer of béchamel sauce. Sprinkle the top with grated tasty cheese and bake in the oven for 45minutes or until slightly browned and bubbling at the sides.
Jill Slater
Jill is a busy wife and mother of four young children. She loves nothing more than making people giggle, and loves to settle in with a glass of wine (or four) and wander about the internet. Feel free to follow her to see all the cool stuff she finds!
