Continuing to get our veggies in my daughter and I decided to throw together a lasagne and cram in as many veggies as we could. After a slice each, this was vacuum packed in portions and popped into the freezer for a later date.
I love having meals in the freezer, ready to go. They are great when you are just not feeling like cooking, or to give to people when they need a little help.
Easy Meat and Vegetable Lasagna
Instant lasagna noodles (the dry ones)
500g beef mince
1 onion, diced
1 zucchini, grated
2 carrots, grated
6 button mushrooms, sliced
400g tin crushed tomatoes
1 clove garlic, crushed
400ml jar of spaghetti sauce
500g ricotta cheese
Fry onion and garlic in a frypan. Add beef mince and fry off until brown.
Add vegetables and mushrooms and fry until tender.
Add tomatoes and spaghetti sauce and stir to combine. Turn flame to low and cook for 5mins with a lid on the pan.
Put a thin layer of the mince mixture on the base of lasagna pan and cover with sheets of noodles.
Cover noodles with a thicker layer using half of the meat sauce and then sprinkle over with half the ricotta and 1/3 of the grated cheese.
Cover with another layer of noodles.
Top with remaining mince, ricotta and finish with a layer of grated cheese.
Heat the oven to 200C and cook the lasagne for 30 mins, reduce heat to 150C and cook for a further 20 mins.