Beef and Vegetable Pasta Bake
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 onions
- 2 cloves garlic cloves
- 2 tsps olive oil
- 3 ½ ozs button Mushrooms
- 9 ozs Minced Beef
- 18 ozs chopped Tomatoes (tinned)
- 1 cup Beef stock
- salt
- freshly ground peppers
- 2 tsps mixed Fresh herbs (thyme, sage, rosemary, oregano)
- 14 ozs Zucchini
- ¾ cup grated pecorino romano
- 2 Tbsps butter
- 2 cups grated Cheese (to sprinkle on top)
- 10 Lasagne noodle (no precook)
- Basil (to garnish)
Preparation
Kitchen utensils
1 Pot, 1 Baking sheet, 2 Bowls, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Slotted spoon, 1 Slotted spatula, 1 Citrus juicer, 1 Fork, 1 Teaspoon
Preparation steps
1.
Peel and finely chop the onions and garlic. Clean and chop the mushrooms.
2.
Heat the oil and sweat the onions and garlic until translucent. Stir in the mushrooms and mince and break up the mince to brown right through. Add the tomatoes and cook for a few minutes. Then add the stock, season with salt and pepper and add the herbs. Simmer for about 20 minutes until reduced to a thickish sauce.
3.
Wash and trim the courgettes and slice thinly lengthwise. Grease a lasagne dish and fill with alternate layers of meat sauce, Pecorino, lasagne and courgette slices. Finish with lasagne and sprinkle with grated cheese. Dot with butter and bake in a preheated oven (200°) for 30 - 40 minutes.
4.
Cut into portions to serve and garnish with basil leaves.
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