Beef, Zucchini & Pumpkin Lasagne

13 Ingredients

Number of servings

1tablespoons extra virgin olive oil
1 brown onion, finely chopped
3 garlic cloves, finely chopped
1kilograms lean beef mince
700grams bottled passata
500grams Macro Organic tomato, garlic and basil chunky pasta sauce
1 bunch sage, leaves picked
375grams smooth ricotta
1 free range egg
1 1/2 cups shredded mozzarella
3 large zucchini, cut lengthways into 5mm slices
1/4 kent pumpkin, peeled, cut into 3mm slices
250grams Woolworths dried lasagne sheets

Description

This beef lasagne recipe makes the most of sweet pumpkin and zucchini. Cheesy and bursting with veggies, the whole family will love this easy dinner.

Method

Step 1 of 6

Preheat oven to 200°C/180°C fan-forced. Grease a 22cm x 28cm (6cm deep) baking dish.

Step 2 of 6

Heat oil in a large frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add mince and cook, breaking up lumps with a wooden spoon for 8 minutes or until well browned.

Step 3 of 6

Add passata and pasta sauce and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 10 minutes or until thickened slightly. Stir in half the sage. Remove from heat.

Step 4 of 6

Meanwhile, combine ricotta, egg and 1 cup mozzarella in a medium bowl. Season.

Step 5 of 6

Spread 1/2 cup mince mixture over base of dish. Top with a layer of lasagne sheets, one-third of the mince mixture, one-third of the ricotta mixture, one-third of the pumpkin and one-third of the zucchini. Repeat layering twice more ending with zucchini.

Step 6 of 6

Cover surface of lasagne with baking paper, then cover with foil. Bake for 1 hour. Remove and discard foil and baking paper. Sprinkle with remaining mozzarella and sage. Bake for 15 minutes or until golden and tender when pierced with a small knife. Stand for 15 minutes before serving.