Beef and vegetable lasagne

Beef and vegetable lasagne

Ingredients (serves 4):

  • 500g lean beef mince
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 medium carrot, grated
  • 3 celery stalks, finely chopped
  • 1 medium green bell pepper (capsicum), finely chopped
  • 200g small button mushrooms, thinly sliced
  • 2 tablespoons tomato paste
  • 2 x 400g cans diced tomatoes with oregano and basil
  • Olive oil spray
  • 6 dried instant lasagne sheets
  • 1 cup milk
  • 1 tablespoon plain flour
  • 1 egg
  • 1 cup grated tasty cheese
  • Baby rocket and crusty bread, to serve

 

Method:

  1. Preheat slow cooker on high. Combine mince, onion, garlic, carrot, celery, capsicum, mushroom, tomato paste and diced tomato in a bowl. Season with salt and pepper.
  2. Spray cooker lightly with oil. Arrange 2 lasagne sheets over base, breaking to fit. Spread one-third of the mince mixture over sheets. Top with 2 sheets.
  3. Repeat layers, finishing with mince mixture.
  4. Whisk milk, flour and egg together in a jug. Pour over mince mixture. Top with cheese. Reduce heat to low. Cover. Cook for 4 hours or until lasagne is tender.
  5. Stand for 5 minutes.
  6. Serve with rocket and whole wheat, Low GI bread.
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