Ground Beef & Pumpkin Lasagne
Over a year ago
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Ingredients
- 2 tsp olive oil
- 350g lean minced beef
- 1 garlic clove, finely chopped
- 2 cups pumpkin, peeled & cut into small cubes
- 200g mushrooms, sliced
- 1 tsp beef stock powder
- ½ cup hot water
- ½ cup red wine
- 300g tomato puree
- 2 packets cheese sauce mix
- 3 cups spinach, chopped
- 2 packets cheese sauce mix
- ½ cup tasty cheese, grated
Accompaniment
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Method
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1
Heat the oil, add the mince & cook over a high heat, stirring, until brown
Lower the heat & add the garlic, pumpkin & mushrooms
Cook, stirring, for 1-2 mins
Combine the MAGGI Beef Stock Powder, water, wine & tomato puree, add to the mince mixture & simmer uncovered for 15 mins, stirring occasionally
Make up the cheese sauce mixes according to the packet & stir in the chopped spinach
Spread 1/3 of the cheese sauce over the base of a shallow ovenproof dish & top with 3 lasagne sheets
Spread half the mince mixture over, then another 1/3 cheese sauce, another 3 lasagne sheets & the remaining mince
Place the remaining lasagne sheets over the mince mixture & top with remaining cheese sauce
Sprinkle with the grated tasty cheese
Bake at 190°C for ~40 minutes
If you're making this in the UK, tomato puree (NZ)is probably akin to passata and I add a Tbsp or 2 of what you call tomato puree (NZ = tomato paste)