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Mince, Spinach & Mushroom Lasagne

Mince Lasagne Recipe with Plenty of Vegetables

4

Serves

1 hrs

Prep Time

35 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

Lasagna is one of those dishes that seems like it is going to be tricky and time-consuming to make, but is actually surprisingly easy to prepare. This recipe makes a big batch, so it is a great dish to make to feed a crowd, but it is also a good option for meal prepping as it freezes well. It's also vege-packed with generous helpings of spinach and mushrooms.

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High Iron

Low Sodium

tag

Beef,

Mince,

Family Favourites,

Dinner,

Lunch,

Everyday,

Ingredients

Beef

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500g Quality Mark beef mince

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1 tbsp olive oil

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1, finely chopped onion

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1 stick, finely chopped celery stalk

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2 tbsp tomato paste

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2 cup beef stock

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1/4 tsp dried oregano

Vegetables

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300-350g spinach leaves, blanched

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2 tbsp olive oil

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2, finely sliced onions

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3, crushed garlic cloves

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250-300g button mushrooms

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400g can chopped tomatoes in juice

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1, bay leaf

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A pinch of white sugar

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250g ricotta cheese

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250g sour cream

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1 egg

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1/2 cup parmesan cheese

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3 lasagne sheets

Method

To Make Beef

To Make Vegetables

To Assemble

1

Heat the oil in a heavy-based saucepan over medium heat.

2

Add the onion, carrot and celery and cook for 5-7 minutes, until soft.

3

Add the mince, breaking it up with a wooden spoon and cook until beginning to colour.

4

Add the tomato paste, stock and oregano and season.

5

Bring to a simmer then lower the heat and cook gently for 40-45 minutes until the liquid has reduced.

6

Set aside.

7

Preheat the oven to 180°C.

8

Grease a medium-sized ovenproof dish.

More info

Nutrition Information per Serving (332g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1946 (465)kJ

Protein

40g

Total Fat

21.2g

Saturated Fat

5.5g

Carbs

26g

Sugars

10.8g

Sodium

776mg

Iron*

6.9mg

* Percentage of recommended daily intake (Aust/NZ)

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