Beef and Vegetable Lasagne
Main Course
Serves 6
Ingredients:
- 2 Tbsp oil
- 1 onion, diced
- 400 g extra lean minced beef
- 1 salt-reduced beef stock cube and 2 cups water
- 1 capsicum, diced
- 2 Tbsp tomato paste
- 2 eggs, slightly beaten
- ½ cabbage
- ½ bunch spinach
- 8 zucchini, sliced
- 1 cup unsweetened tomato juice
- 100 g parmesan
- Put the crumbled mince in a large saucepan of cold water and bring to the boil until mince is cooked. Drain well.
- In a large frying pan, heat oil and brown the onion, then add mince.
- Combine the stock cube and water; add it to pan along with capsicum, tomato paste and eggs. Simmer for 15 minutes and allow to cool slightly.
- Meanwhile, prepare vegetables. Cut core from cabbage, pour boiling water over leaves and let stand for 10 mins. Separate leaves gently.
- Remove stalks from spinach. In a square or rectangular casserole, place one layer of cabbage over the base then proceed with one layer each of mince, zucchini and spinach, finishing with another layer of mince. Top with remaining cabbage. Pour tomato juice over top and sprinkle with parmesan. Bake in 150C oven for 30-40 mins or until cooked. Serve with steamed vegetables.
